Hope McCarthyComment

Stir-Fried Chinese Rice Cakes

Hope McCarthyComment
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

  1. In a small bowl, whisk together soy sauce, oyster sauce, sugar, white pepper and crushed red pepper flakes.

  2. In a wok or deep sauteè pan, heat oil over high heat.

  3. When oil starts to smoke, add mushrooms and garlic. Cook for 1 minute.

  4. Add bok choy and green onions. Cook for 1 minute.

  5. Add rice cakes and stir.

  6. Add sherry. Stir until rice cakes are evenly coated and cover for 1 minute.

  7. Uncover and add soy sauce mixture.

  8. Continue to cook until rice cakes color and become soft, but still chewy. About 1 minute.

  9. Plate and serve warm.

Feeds 2 as an entree or 4 as a side dish.