Rice Cake and Vegetable Stir-Fry
User Reviews
5
9 reviews
Excellent
Rice Cake and Vegetable Stir-Fry
Report
Rice cake and vegetable stir-fry is a tasty and easy meal option. Thin, round rice cake pieces are stir-fried with vegetables, resulting in a wholesome dish that can be enjoyed on its own.
Share:
Ingredients
- 1 lb rice cake rounds
- 1 tbsp sesame oil or sesame oil, wild
- 2 tbsp neutral cooking oil divided, generic cooking oil
- 1/2 onion sliced, small
- 1/4 green cabbage thinly sliced
- 1-2 cloves garlic minced
- 1/4 cup chives optional, sliced, Asian
- 1 fresh chilli sliced (optional
- 3 tbsp soy sauce
- 1 tbsp corn syrup
- 1 tbsp sugar
- 1-2 tbsp gochugaru Korean chili flakes
- 1 tbsp sweet rice wine mirim
- dashes black pepper
- 2 tsp sesame seed roasted
Instructions
- Bring a pot of water to boil. Add the rice cakes and boil until the they float to the top, about 2-3 minutes. Drain the rice cake and put them in mixing bowl. Add the wild sesame oil and 1 tablespoon of cooking oil; toss them well.
- In a small bowl, mix together soy sauce, corn syrup, sugar chili flakes, rice wine, and pepper. Set aside.
- Heat the remaining oil in a skillet over medium high heat. Add the onion, cabbage, and garlic; stir-fry for 2 minutes. Add the rice cakes and continue to stir-fry for another 1 minute.
- Add the soy sauce mixture, chives, and chili (if using)to the skillet and toss well; continue to stir-fry for another minute or until everything is well incorporated. Sprinkle with the sesame seeds and serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
Other Recipes
You'll Also Love
