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Shanghai Stir Fried Rice Cakes 20 Minutes Only

Shanghai Stir Fried Rice Cakes 20 Minutes Only - Friendsgiving Food Ideas

Growing up, I often found myself whisked away by the tantalizing scents wafting from my neighborhood Chinese restaurant. The vibrant colors and innovative textures inspired my culinary adventures in the kitchen.
 Shanghai Stir Fried Rice Cakes are one of those dishes that take me back to those childhood experiences.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Chinese
Calories: 870
Ingredients Method Notes

Ingredients
  

  • 10 oz baby bok choy, separated into leaves
  • 1/2 tbsp fresh ginger, minced
  • 3 garlic cloves, finely minced
  • 1 lb of Korean rice cakes
  • ½ medium onion, thinly sliced
  • 3 stalks of scallions, cut into 1-inch segments
  • 3 tbsp Chinese Shaoxing cooking wine
  • ½ cup vegetable broth
  • 15 fresh shiitake mushrooms, thinly sliced
Sauce
  • 1 tbsp toasted sesame oil
  • 2 tbsp dark soy sauce
  • 1 1/2 tbsp vegetarian mushroom oyster sauce
  • 1 tsp white pepper powder
  • 2 1/2 tbsp light soy sauce
  • 1 tbsp brown sugar
  • 1/2 tsp toasted sesame seeds
  • 1 tsp chili garlic sauce

Method
 

  1. Let’s dive into the recipe! Follow these easy steps:
Step 1: Prepare the Ingredients
  1. Start by slicing and dicing your vegetables. This saves time and helps everything cook evenly. Slice the bok choy, onions, and shiitake mushrooms.
Step 2: Soak the Rice Cakes
  1. If your Korean rice cakes are hard or dried, soak them in warm water for about 10-15 minutes until they soften. This will give you that lovely chewy texture.
Step 3: Heat Your Pan
  1. Place a large wok or skillet over high heat. Add the toasted sesame oil and allow it to shimmer.
Step 4: Sauté Aromatics
  1. Add the minced garlic and ginger to the pan first. Stir-fry for about 30 seconds. You want it fragrant but not burnt.
Step 5: Cook the Vegetables
  1. Toss in the onions and shiitake mushrooms next. Stir-fry for around 2-3 minutes until they're slightly golden. Add the bok choy and scallions, cooking for another 2 minutes.
Step 6: Add Rice Cakes and Sauce
  1. Drain the rice cakes and add them to the pan. Pour in the Chinese Shaoxing cooking wine and vegetable broth. Stir everything well to combine.
Step 7: Season
  1. Now, add all the sauce ingredients: dark soy sauce, mushroom oyster sauce, white pepper, light soy sauce, and brown sugar. Cook everything together for another 2-3 minutes. Coat those rice cakes evenly!
Step 8: Serve
  1. Once everything is mixed and flavorful, remove the pan from heat. Serve hot, garnished with toasted sesame seeds and, if you're feeling adventurous, a drizzle of chili garlic sauce!

Notes

Here are some handy tips to make your cooking experience smoother:
- Prep Ahead: Chop your veggies and soak your rice cakes beforehand. This way, you can cook quickly when it’s mealtime.
- Watch the Heat: Keep your pan on high heat. This ensures everything cooks quickly, maintaining that crispy edge.
- Experiment with Ingredients: Feel free to add proteins like tofu or chicken for extra substance. Just remember to adjust the cooking times.
- Don’t Skip the Sauce: The sauce is where the flavor lives. Make sure to mix it well and adjust to your taste. A little more soy sauce? Go for it!
- Keep an Eye on Timing: For the best texture, don’t overcook the rice cakes. They should be tender but maintain a nice chew.