Stir-Fried Chinese Rice Cakes
INGREDIENTS
12 oz sticky rice cakes, rinsed in cold water and drained (found at most Asian Supermarkets in the fresh noodle section)
3 cups bok choy, sliced
1 cup mushrooms, sliced (crimini or shiitake)
3 green onions, halved longways and sliced in 1 inch chunks
1 clove garlic, minced
1 Tbsp vegetable oil
1 Tbsp dry sherry
2 Tbsp low-sodium soy sauce
1 Tbsp oyster sauce (found in most grocery stores in the international section)
1/4 tsp ground white pepper
1 tsp sugar
1/4 tsp crushed red pepper flakes (only if you want a little heat)
INSTRUCTIONS
In a small bowl, whisk together soy sauce, oyster sauce, sugar, white pepper and crushed red pepper flakes.
In a wok or deep sauteè pan, heat oil over high heat.
When oil starts to smoke, add mushrooms and garlic. Cook for 1 minute.
Add bok choy and green onions. Cook for 1 minute.
Add rice cakes and stir.
Add sherry. Stir until rice cakes are evenly coated and cover for 1 minute.
Uncover and add soy sauce mixture.
Continue to cook until rice cakes color and become soft, but still chewy. About 1 minute.
Plate and serve warm.
Feeds 2 as an entree or 4 as a side dish.
Hope McCarthy