Rice Cakes with Mixed Vegetables

Name: Rice Cakes with Mixed Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 tablespoons neutral oil; 2 star anise pods; 2 slices ginger; 2 scallions; 2 cloves garlic; 1 cup oyster mushrooms; 1 small carrot; 2 tablespoons Shaoxing wine; 1 pound Napa cabbage; 1 pound rice cakes; 1/2 cup water; 1 tablespoon vegetarian oyster sauce; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 1/2 teaspoon sugar; 1/2 teaspoon sesame oil; 1/4 teaspoon white pepper; 1 cup mung bean sprouts

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
336 kcal
Course
Main Course
Cuisine
Chinese

Rice Cakes with Mixed Vegetables

Heather Cobb

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This stir-fry of Chinese rice cakes with mixed vegetables is colorful, satisfying, and happens to be vegan and vegetarian.

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Ingredients

Servings

2 tablespoons neutral oil
2 star anise pods
2 slices ginger
2 scallions (cut into 2-inch/5cm lengths, white and green parts separated)
2 cloves garlic (chopped)
1 cup oyster mushrooms (torn, can substitute sliced fresh shiitake mushrooms or 3-4 reconstituted dried shiitake mushrooms)
1 small carrot (thinly sliced)
2 tablespoons Shaoxing wine
1 pound Napa cabbage (cut into 1-inch/3cm pieces)
1 pound rice cakes
1/2 cup water
1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
1 cup mung bean sprouts

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Instructions

To a wok over medium heat, add the oil, star anise, ginger slices, and white parts of the scallion. Cook for 1 minute, then add the garlic, mushrooms, and carrot. Stir-fry for 1 minute.
Increase the heat to high. Add the Shaoxing wine, followed by the napa cabbage. Stir-fry until the cabbage just starts to wilt, about 30 seconds, and then add the rice cakes and water. Cover, and cook over medium heat for 2 minutes.
Uncover the wok, and stir. With the heat still at medium, add the vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Give everything a stir again.
Increase the heat to high, and finally, add the bean sprouts and the green parts of the scallions.
Stir-fry everything together for 1 final minute, until the rice cakes are tender but still chewy, and the scallion greens are just wilted. Plate and serve!

Nutrition Information

Show Details

Calories 336kcal (17%) Carbohydrates 70g (23%) Protein 10g (20%) Fat 2g (3%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.4g Monounsaturated Fat 0.3g Sodium 508mg (21%) Potassium 469mg (13%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 2982IU (60%) Vitamin C 37mg (41%) Calcium 111mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 336 kcal

% Daily Value*

Calories	336kcal	17%
Carbohydrates	70g	23%
Protein	10g	20%
Fat	2g	3%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	0.3g	2%
Sodium	508mg	21%
Potassium	469mg	10%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	2982IU	60%
Vitamin C	37mg	41%
Calcium	111mg	11%
Iron	1mg	6%