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

Units Scale

Sauce

  • 1 tbsp Shaoxing wine
  • 1 1/2 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 1/2 tsp chinese black vinegar
  • 1 tbsp vegetarian oyster sauce
  • 1 tsp sesame oil, optional
  • 1/2 tsp sugar
  • pinch of black pepper
  • salt to taste

Stir Fry

  • 2 tbsp (30 ml) cooking oil
  • 8 oz (225 g) flat rice cakes
  • 34 (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
  • 1/4 (60 g) red bell pepper, sliced thinly
  • 1/2 cup (70 g) sugar snap peas

Instructions

  1. Whisk together all the sauce ingredients in a bowl and set aside.
  2. Heat 2 tbsp 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.
  3. 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.
  4. 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.
  5. 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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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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11 Comments

  1. This is very attention-grabbing, You’re an excessively professional blogger.
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  2. I pay a visit daily some sites and sites to read content, however this webpage provides quality based content.

  3. 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 😀

  4. 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!

  5. 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

  6. 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.