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Stir Fried Turnip Cake (Lo Bak Go) Thai Style

A flavorful twist on the traditional stir-fried turnip cake, this Thai version combines vibrant spices and fresh ingredients for a delightful dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12.5 oz turnip cake (lo bak go) Look for high-quality, freshly made turnip cakes at your local Asian grocery store. If not available, you can opt for a frozen version. Thaw it beforehand.
  • 2 tablespoons neutral oil Such as vegetable or canola oil; avoid strong oils like olive, which can overpower the dish.
  • 2.5 teaspoons soy sauce Use low-sodium soy sauce to control saltiness, or opt for tamari for a gluten-free version.
  • 2 teaspoons sweet soy sauce Kecap manis is an excellent substitute if you're looking for that balancing sweetness.
  • 2 large eggs Ensure they are at room temperature for the best mixing results.
  • 2 cups bean sprouts Fresh bean sprouts add crunch and freshness, making the dish more delightful.
  • 6 stems garlic chives, cut into 2-inch pieces These aromatic herbs provide a unique flavor. You can substitute with green onions if needed.
  • to taste Sriracha hot sauce Perfect for those who enjoy some heat.
  • to taste lime wedges Adds a bright punch of acidity that complements the dish beautifully.

Method
 

Preparation
  1. Start by slicing the turnip cake into 3/4 inch thick slices and then cut each slice into 3/4 inch thick pieces.
  2. In a small bowl, combine 2.5 teaspoons soy sauce and 2 teaspoons sweet soy sauce. Stir well to blend the flavors.
Cooking
  1. Preheat a well-seasoned wok or a non-stick pan over medium-high heat. Add the oil and let it shimmer.
  2. Carefully place the turnip cake pieces in a single layer in the pan. Allow them to sear for about 2-3 minutes without stirring until the underside is golden brown. Flip and repeat on the other side.
  3. Crack the eggs directly into the pan without stirring. Use tongs to lift the turnip pieces over the eggs gently. Turn the heat up to high and let them cook until the eggs are halfway set.
  4. Using two spatulas, toss the eggs and turnip cakes together until fully cooked.
  5. Toss in the bean sprouts and garlic chives, drizzle the sauce mixture over everything, and give it a quick toss for about 30 seconds until the bean sprouts are slightly wilted.
  6. Plate your delicious stir-fried turnip cake and drizzle a bit of Sriracha on top if desired. Serve with fresh lime wedges.

Notes

Quality ingredients matter; always use fresh and high-quality turnip cake and seasonings. Leftovers can be stored in an airtight container in the fridge for up to three days. You can also prepare the turnip cake in advance.