Stir-Fried Rice Cakes
Ingredients
- 6 oz package fresh or frozen rice cakes, thawed and soaked in water
- 2 tbsp cooking oil
- 1 tbsp ginger, minced
- 3–4 fresh shiitake mushrooms, thinly sliced
- 3 scallions, sliced into 2-inch pieces
- 4 oz pressed tofu, cut into thin strips
- 2 cups bok choy or spinach, chopped
- 1 cup fresh snow peas, trimmed
- 1 1/2 cups fresh bean sprouts
- 1/2 red bell pepper, cut into thin strips
- stir-fry sauce: 1 tbsp shaoxing cooking wine, 2 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, 1/4 teaspoon sugar, pinch of ground white pepper, 1 tsp dark soy sauce (optional, for color)
- toasted sesame oil
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, mushroom 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 into 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