Stir fried vegetables and rice cakes with shiitake mushrooms, bok choy, and broccoli in a delicious and savory sauce is a quick and easy meal that’s on the table in minutes. We first discovered the wonders of chewy rice cakes at Din Tai Fung a few years ago and we all thought they were tasty...
The post Stir Fried Vegetables and Rice Cakes first appeared on For the Love of Cooking.
Stir fried vegetables and rice cakes with shiitake mushrooms, bok choy, and broccoli in a delicious and savory sauce is a quick and easy meal that’s on the table in minutes.
We first discovered the wonders of chewy rice cakes at Din Tai Fung a few years ago and we all thought they were tasty with a really interesting texture. I recently stumbled upon some frozen rice cakes at Trader Joe’s and decided to use them in a veggie stir fry recipe. I adapted a recipe that I found on The Woks of Life by making these stir fried vegetables and rice cakes meatless and using veggies that I had on hand. My kids both thought this was a tasty lunch and I found myself going back for seconds.
How to Make Stir Fried Vegetables and Rice Cakes
Make the sauce by combining the Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, and white pepper together in a small jar. Seal with a lid and shake well; set aside until needed.
Cook the stir fry by heating the vegetable oil in a wok or large cast iron skillet over medium-high heat until lightly smoking. Carefully...
