A big bowl of these chewy stirfried rice cakes is perfect carby, savory comfort food.
Course
Dinner, Lunch, Side Dish
Cuisine
Asian, Chinese, Shanghainese
Keyword
black pepper, brown sugar, cabbage, egg-free, fish cakes, fish sauce, garlic, green onions, mushrooms, nut-free, onion, rice, rice cakes, rice wine vinegar, sesame oil, white pepper, xiaoxing wine
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings8people
Calories409kcal
Ingredients
Sauce
3tablespoonssoy sauce
2tablespoonsxiaoxing wine
½teaspoonground black pepper
½teaspoonground white pepper
2teaspoonssesame oil
1teaspoonrice wine vinegar
2tablespoonsbrown sugar
1teaspoonfish sauce
2green onionssliced
1poundrice cakes
2portobello mushroomssliced
1onionchopped
2clovesgarlicminced
½small head cabbagechopped
1 ½poundsfish cakessliced
Instructions
Mix all the sauce ingredients together, then set aside.
Place the rice cakes in a medium bowl, and add water to cover. Let soak for at least 1 hour, up to overnight. They won’t be soft to the touch yet, but this will help them soften up when you cook them.
In a large skillet or wok, heat a thin layer of oil over medium-high heat. Add the mushrooms, and cook for 10-15 minutes, or until browned and any liquid that the mushrooms have exuded has evaporated. Add the onion, garlic and cabbage; saute for 5-10 minutes, or until the onions are slightly translucent and the cabbage is wilted.
Drain the rice cakes. Add the rice cakes, sauce and fish cakes. Saute until the rice cakes are chewy (they’ll look less matte, but you can also taste one), the sauce coats everything, and the fish cakes are warmed through. Serve hot.