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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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
4oz extra firm tofu, sliced into bite sized pieces
2cups (150 g) baby bok choy
1/4 (60 g) red bell pepper, sliced thinly
1/2cup (70 g) sugar snap peas
Whisk together all the sauce ingredients in a bowl and set aside.
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.
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!
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
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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.