Vegan Stir-Fried Rice Cakes
Ingredients
- 6 oz package fresh or frozen rice cakes
- 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
- toasted sesame oil
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)
Preparation
Soak the rice cakes in water, then drain. Whisk together the stir-fry sauce ingredients in a small bowl.
Heat 1 tablespoon of 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 the vegetables: bok choy, snow peas, bean sprouts, and bell pepper, and cook until softened. Whisk the stir-fry sauce again and add it to the wok, then toss to combine. Add the rice cakes and cook until they are tender but still chewy.
Taste and adjust seasoning with salt, sugar, or soy sauce if needed. Turn off the heat, drizzle with sesame oil, stir to incorporate, and serve hot.
