Stir-Fried Rice Cakes with Vegetables
Ingredients
- 6 oz rice cakes (fresh or frozen)
- 2 tbsp cooking oil
- 1 tbsp minced ginger
- 3-4 fresh shiitake mushrooms
- 3 scallions
- 4 oz pressed tofu
- 2 cups bok choy or spinach
- 1 cup snow peas
- 1.5 cups bean sprouts
- 0.5 red bell pepper
- toasted sesame oil
Stir-fry sauce
- 1 tbsp Shaoxing cooking wine
- 2 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- 0.25 teaspoon sugar
- pinch of ground white pepper
- 1 tsp dark soy sauce (optional)
Preparation
Soak the rice cakes in water, then drain.
Whisk together the stir-fry sauce ingredients in a small bowl.
Heat 1 tbsp oil in a wok or non-stick pan over medium heat until shimmering.
Add minced ginger, mushrooms, and scallions, and stir-fry until aromatic, about one minute.
Add pressed tofu slices.
Increase heat to high.
Add vegetables: bok choy, snow peas, bean sprouts, and bell pepper, and cook until softened.
Give the stir-fry sauce a whisk and add it to the wok, then toss to combine.
Add rice cakes.
Cook until the rice cakes are tender but still chewy.
Taste and add more salt, sugar, or soy sauce, if needed.
Turn off heat and drizzle on sesame oil and stir until incorporated.
Serve hot.