A traditional Chinese / Lunar New Year dish and a comfort food I grew up eating at my grandmothers.
Not only are stir fried rice cakes soft, chewy and absolutely delicious to eat, but they also symbolize good luck and good fortune.
It’s real easy to make and packed with lots of veggies, so perfect for a quick weeknight meal too!!
SAVE IT FOR LATER! ↓
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Stir-fried Rice Cakes
Ingredients
Sauce
- 1 tbsp Shaoxing wine
- 1 ½ tbsp light soy sauce
- 2 tsp dark soy sauce
- ½ tsp chinese black vinegar
- 1 tbsp vegetarian oyster sauce
- 1 tsp sesame oil, optional
- ½ tsp sugar
- pinch of black pepper
- salt to taste
Stir Fry
- 2 tbsp (30 ml) cooking oil
- 8 oz (225 g) flat rice cakes
- 3-4 (24 g) large dried shiitake mushrooms, rehydrated
- 2 (6 g) garlic cloves, minced
- 1 tsp (5 g) minced ginger
- 2 (30 g) scallions, sliced into 1 inch pieces
- 4 oz extra firm tofu, sliced into bite sized pieces
- 2 cups (150 g) baby bok choy
- ¼ (60 g) red bell pepper, sliced thinly
- ½ cup (70 g) sugar snap peas
Instructions
- Whisk together all the sauce ingredients in a bowl and set aside.
- Heat 2 tablespoon of cooking oil in a non-stick pan over medium. Add the garlic, ginger, white part of the scallions and mushrooms, and stir fry for 1 minute.
- Increase to high heat, add tofu slices and stir fry 30 seconds. Add the bell pepper, sugar snap peas and bok choy, and stir fry for 30 seconds. Add the rice cakes on top of the vegetables and then pour in reserved shiitake water. Cover and let it steam for about 2-3 minutes, or until rice cakes are 90% cooked.
- Remove the cover and add the sauce. Stir fry everything over high heat heat until sauce is thickened and rice cakes are fully cooked. Taste and adjust seasoning as desired.
- Transfer to a serving plate. Serve immediently and enjoy!
Notes
- Helpful Equipment: bowl with spout (for the sauce)
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
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Live says
So delicious - loved everything about this dish!! Thank you!
★★★★★
Thomas says
I made the recipe and it turned out great! I used fresh shiitake mushrooms instead of dried ones so I substituted the mushroom water with vegetable stock.
★★★★★
Brittany says
I tried this recipe and I loved it! The sauce is so good! I could eat these everyday.
★★★★★
Julie says
Are the rice cakes you get frozen or dry on a shelf? Love all your recipes! Finally got stuff for kewpi mayo but cannot find kombu dashi! Lol
Lisa Kitahara says
Frozen!:)
Amie says
Is it okay to use the longer rice cakes? AKA garae-tteok. I have some in my freezer I’ve been waiting to use. This dish looks perfect!
Lisa Kitahara says
Yes!:) They just take slightly longer to cook
Simon says
Great recipe! Was my first time cooking with rice cakes and it was very delicious.
I added carrots instead of the sugar snap peas, because I forgot to buy them 😀
★★★★★
Kathleen says
Can I use regular soy sauce vs light and dark soy sauce? Should I change the amount of soy sauce I put in?
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