Stir-Fried Rice Cake with Vegetables
Ingredients
- 1 lb rice cake
- 2 cups Napa cabbage
- 1 small carrot
- 8 oz firm tofu
- 4 mushrooms
- oil
- toasted sesame oil
- salt
- white pepper
Sauce
- 1 tablespoon stir fry sauce
- 1 tablespoon soy sauce
- 1/3 cup veggie stock
Preparation
Soak rice cake in water for at least two hours.
Bring a pot of water to boil and cook soaked rice cake until tender, about 3-5 minutes.
Place them in an ice bath to stop cooking.
Drain well and set aside.
In a heated non-stick pan with 1 tablespoon oil, saute mushrooms.
Add carrot and cook until slightly tender.
Add rice cake, sauce, tofu, and napa cabbage.
Stir fry until all sauce has been absorbed.
Before serving, add a drizzle of toasted sesame oil and give it a quick stir.
