Difference between revisions of "Rice Cakes with Mixed Vegetables"
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Hours before, start rehydrating the rice cakes. You'll also need to rehydrate the oyster mushrooms but that takes much less time. | Hours before, start rehydrating the rice cakes. You'll also need to rehydrate the oyster mushrooms but that takes much less time. | ||
| − | Slice the | + | Slice the carrot thinly. Chop the garlic. Slice the white parts of the scallions thinly and the green part into roughly 2" pieces. Cut the napa cabbage into roughly 1" pieces. Roughly chop the mushrooms. |
Heat the wok over medium heat, then add the oil, anise, ginger, and white parts of the scallions. Cook for 1 minute, then add the garlic, mushrooms, and carrot and cook for another minute. Increase the heat to high, then add the wine, then the cabbage, and stir-fry until just starting to wilt, around thirty seconds. Add the rice cakes and water, lower to medium, cover, and cook for 2m. Uncover, stir, and add the oyster sauce, soy sauces, sugar, sesame oil, and white pepper. Increase heat to high, then add the green parts of the scallions and the sprouts and cook for another minute. Serve with [[Chili Oil]]. | Heat the wok over medium heat, then add the oil, anise, ginger, and white parts of the scallions. Cook for 1 minute, then add the garlic, mushrooms, and carrot and cook for another minute. Increase the heat to high, then add the wine, then the cabbage, and stir-fry until just starting to wilt, around thirty seconds. Add the rice cakes and water, lower to medium, cover, and cook for 2m. Uncover, stir, and add the oyster sauce, soy sauces, sugar, sesame oil, and white pepper. Increase heat to high, then add the green parts of the scallions and the sprouts and cook for another minute. Serve with [[Chili Oil]]. | ||
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| + | From [https://thewoksoflife.com/rice-cakes-mixed-vegetables/#recipe Woks of Life]. | ||
[[Category:Main]][[Category:Vegetarian Main]] | [[Category:Main]][[Category:Vegetarian Main]] | ||
Latest revision as of 18:44, 6 February 2026
Ingredients
- 2 T vegetable oil
- 2 star anise pods
- 2 slices ginger
- 2 scallions
- 2 cloves garlic
- dehydrated oyster mushrooms (todo - how much?)
- 1 carrot
- 2 T shaoxing wine
- 1 lb napa cabbage
- 12 oz dried rice cakes
- 1/2 C water
- 1 T oyster sauce
- 1 T soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- 1/4 tsp white pepper
- 1 cup bean sprouts (optional, this works totally fine without them)
Hours before, start rehydrating the rice cakes. You'll also need to rehydrate the oyster mushrooms but that takes much less time.
Slice the carrot thinly. Chop the garlic. Slice the white parts of the scallions thinly and the green part into roughly 2" pieces. Cut the napa cabbage into roughly 1" pieces. Roughly chop the mushrooms.
Heat the wok over medium heat, then add the oil, anise, ginger, and white parts of the scallions. Cook for 1 minute, then add the garlic, mushrooms, and carrot and cook for another minute. Increase the heat to high, then add the wine, then the cabbage, and stir-fry until just starting to wilt, around thirty seconds. Add the rice cakes and water, lower to medium, cover, and cook for 2m. Uncover, stir, and add the oyster sauce, soy sauces, sugar, sesame oil, and white pepper. Increase heat to high, then add the green parts of the scallions and the sprouts and cook for another minute. Serve with Chili Oil.
From Woks of Life.
