Stir-Fry Rice Cakes
Shanghai-inspired Stir-Fry Rice Cakes are a delightful harmony of textures and flavors. The rice cakes, with their satisfyingly chewy bite, are stir-fried to perfection with a medley of vegetables and tender beef. Tossed in a rich, savory sauce infused with garlic and soy, this dish delivers a bold and comforting taste of traditional Shanghai cuisine. Visit groovyfoodiess.com for more of Sarah's recipes!
Tasty Team
Total Time
20 minutes
20 min
Prep Time
5 minutes
5 min
Cook Time
15 minutes
15 min
Total Time
20 minutes
20 min
Prep Time
5 minutes
5 min
Cook Time
15 minutes
15 min
Ingredients
for 4 servings
- 2 tablespoons grapeseed oil
- 5 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- ½ lb sliced ribeye beef
- 1 cup sliced green cabbage
- 10 fresh shiitake mushrooms, thinly sliced
- 1 lb rice cakes
- 2 scallions, sliced
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons chinese cooking wine
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
- ½ teaspoon msg
Slurry
- ¼ cup water
- 1 tablespoon cornstarch
Nutrition Info
- Calories 748
- Fat 22g
- Carbs 109g
- Fiber 8g
- Sugar 6g
- Protein 27g
Estimated values based on one serving size.
Preparation
- Before you get cooking, make sure all the rice cakes are separated and the vegetables are sliced/minced.
- In a pot over medium heat, add the grapeseed oil.
- Add the garlic and ginger. Cook, stirring, for about 30 seconds, or until fragrant.
- Add the beef. Cook, stirring for 1 minute.
- Add the cabbage and mushrooms. Cook, stirring, for about 1 minute, or until the cabbage has softened.
- Add the rice cakes, and stir to combine. Let cook until slightly softened, about 1 minute.
- Meanwhile, make the sauce: In a bowl, whisk together the soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, sesame oil, black pepper, and MSG. Make the slurry: In a separate bowl, whisk together the water and cornstarch until smooth.
- Once the rice cakes get a little soft, add the sauce and slurry, then stir to combine. Garnish with sliced scallions.
- Enjoy!
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