Stir-Fried Rice Cakes
Rice cakes are not a common ingredient in the United States but they are a favorite stir-fry base at our house. They are easy to cook and great with a wide variety of sauces. This tutorial will give you the tools to cook them perfectly!
Equipment
- 1 Wok
Ingredients
- 1 pound fresh or frozen rice cakes
- 1 cup chicken, beef, or vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon hoisin or oyster sauce
- 1 tablespoon sriracha hot sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- Scallions and sesame seeds, garnish
Instructions
- Soak rice cakes for 20 minutes in cold water. Break up the cakes so they don't stick together.
- In a small bowl, whisk together sauce ingredients.
- In a large skillet or wok, cook any other proteins or vegetables you want. Then remove those ingredients and add sauce. When sauce is simmering add drained rice cakes.
- Stir the rice cakes into the sauce as it boils. Simmer cakes for 3-4 minutes until sauce thickens and rice cakes are chewy and soft, but not gummy. Stir in any other ingredients you pre-cooked.
- Serve rice cakes with scallions, sesame seeds, and chili crisp as desired.
Nutrition
Serving: 1plate | Calories: 458kcal | Carbohydrates: 99g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 979mg | Potassium: 174mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg