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Chai Tow Kway Stir-Fried Radish Cake with Egg

This stir-fried dish pairs radish cake, cubed with egg, cooking oil and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

28 g Protein
43 g Carbohydrates
44 g Fat
18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 548g radish cake (chai tow kway), cubed 88 kcal
  • 1.83 piece (91g) egg 130 kcal
  • 33g cooking oil 292 kcal
  • 18g garlic, minced 27 kcal
  • 219g bean sprouts 66 kcal
  • 37g chives, chopped 13 kcal
  • 22g soy sauce 15 kcal
  • 22g sweet dark soy sauce 15 kcal
  • 2g white pepper 6 kcal

Cooking instructions

  1. cooking oil
    Heat oil in a nonstick pan over medium-high heat.
  2. radish cake (chai tow kway)garlic
    Add garlic and cook 20 seconds. Add radish cake cubes and stir-fry 3-4 minutes until some sides are crisp.
  3. radish cake (chai tow kway)egg
    Push to one side. Crack in the egg and scramble lightly, then toss with the radish cake.
  4. bean sprouts
    Add bean sprouts and stir-fry 1 minute.
  5. soy saucesweet dark soy sauce
    Add soy sauce and sweet dark soy sauce, tossing until evenly colored.
  6. chives
    Stir in chopped chives, cook 20 seconds, and serve hot.

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