Rice Cake with Mixed Vegetables

side dinner lunch asian chinese lunar new year mushroom carrot bok choy soy sauce spinach sesame oil vegetarian vegan dairy free peanut free tree nut free stir-fry wok

Hsiao-Ching Chou

Makes 4 servings

Source

Ingredients

2 cups sliced rice cake

3 cups hot tap water or water that’s been microwaved for 30 seconds

1 tablespoon vegetable oil

2 cups leafy greens, such as baby bok choy, yu choy (cut into ½-inch pieces), or baby spinach leaves

4 medium dried shiitake mushrooms, soaked in hot water for 30 minutes to reconstitute and cut into (¼-inch-thick) pieces

½ cup sliced carrots (⅛ inch thick)

½ cup bean sprouts

1½ tablespoons soy sauce

1 tablespoon black bean garlic sauce

¼ teaspoon sesame oil

Method

In a medium bowl, soak the rice cake in the hot water for 2 to 3 minutes, then drain all but about ½ cup water. Set aside.

Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and let heat for a few seconds until it starts to shimmer. Add the greens and stir-fry for about 15 seconds. Add the mushrooms, carrots, and bean sprouts. Stir to combine. Add the rice cake and the reserved water, soy sauce, and black bean garlic sauce. Stir-fry for 2 minutes, or until well combined and the rice cake slices have softened. Finish with the sesame oil. Serve while hot.