A few months ago, I was hanging out with my mom and she was frying up some delicious fish balls. There's a place in LA that, according to her, makes the "best fish balls." She had just recently come into a batch, and so she was making an impromptu feast. She had a bunch of fresh herbs and veggies from her garden, so she went to work and created a really simple meal.
If you want to check out what exactly goes into Stir-Fried Fish Balls, read more
Note: This is obviously for fish balls, but you can easily omit the fish balls and make it a veggie stir-fry.
Stir Fried Fish Balls
From YumSugar's Mom
2-5 dried hot chili peppers (depending on how spicy you like things)
10-15 fish balls, fresh or thawed and then sliced into 1/4" chunks
3-4 cauliflower florets, chopped into smaller pieces
1 small carrot, peeled and thinly sliced
3 sticks of celery (or 5-7 small sticks of "chinese celery"), cut into 1 1/2" long pieces
3 scallions, whites included, finely chopped
pinch of salt
3-4 tbsp oil
4 tbsp water
- On high, heat oil in a large frying pan or wok.
- When oil is shimmering, toss in hot peppers.
- After 30 seconds, toss in scallions, let fry for another 30-60 seconds. Peppers will start to darken.
- Add cauliflower, carrots, celery, fish balls to oil mixture. Let sit for 20 seconds and then stir.
- Stir constantly for about two minutes to ensure that the ingredients don't stick to the pan.
- Sprinkle two tbsp of water evenly over the dish and season with salt.
- Keep frying and stirring until water is mostly evaporated. Add an additional 2 tbsp of water. Put lid on top and let simmer for a minute or two.
- Remove lid and stir until all the water has evaporated. Note: If you like your vegetables to be less crispy, add water and repeat the last step. You can also, at this time, decide to use more salt or MSG, but as my mom says, "Americans don't really like MSG."
- Remove from pan when desired crispiness is achieved. Remove the hot peppers, unless you do not mind accidentally eating them.
- Sprinkle with finely chopped celery and serve!
Note: This recipe is based on notes I took while watching my mom in action. If you have any questions, just let me know!