Dairy-Free Singaporean Carrot Cake (Chai Tow Kway)

Ingredients

• 1 lb Radish Cake (Chai Tow)
• 2 tbsp Dairy-Free Margarine
• 4 cloves Garlic
• 2 tbsp Preserved Radish (Chai Poh)
• 2 tbsp Dark Soy Sauce
• 1 tbsp Light Soy Sauce
• 1 tsp Fish Sauce (optional)
• 1/4 cup Chinese Chives
• 1/2 cup Bean Sprouts
• 1 tsp Chili Paste (optional)

Instructions

1. 1Carefully cut the 1 lb of Radish Cake (Chai Tow) into 1-inch cubes.
2. 2Finely mince the 4 cloves of Garlic. Finely chop the 2 tbsp of Preserved Radish (Chai Poh).
3. 3Place a large wok or a 12-inch skillet over medium-high heat, aiming for a surface temperature of 375-400°F (190-205°C). Add the 2 tbsp of Dairy-Free Margarine and allow it to melt and shimmer, which should take about 30 seconds.
4. 4Add the minced 4 cloves of Garlic and the chopped 2 tbsp of Preserved Radish (Chai Poh) to the hot wok. Stir-fry for 1 to 2 minutes, until the garlic is fragrant and lightly golden.
5. 5Add the 1 lb of Radish Cake cubes to the wok. Stir-fry for 5 to 7 minutes, pressing down occasionally, until the cubes are slightly browned and have a lightly crispy exterior.
6. 6Pour in the 2 tbsp of Dark Soy Sauce, the 1 tbsp of Light Soy Sauce, and the 1 tsp of Fish Sauce (if you are using it). Stir-fry for 1 minute, ensuring all the radish cake cubes are evenly coated and glistening.
7. 7Add the 1/2 cup of Bean Sprouts and the 1/4 cup of Chinese Chives to the wok. Stir-fry for 2 to 3 minutes, until the bean sprouts are slightly tender-crisp and the chives are wilted.
8. 8Transfer the cooked dish immediately to serving plates. Serve hot, with the 1 tsp of Chili Paste on the side if desired.

Substitutions

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