Sunday, August 2, 2015

Stir fried rice cakes with black bean sauce

I discovered rice cakes when we had gone to Hangawi, a Korean vegetarian restaurant in New York. They had a dish on their menu of spicy rice cakes and I really enjoyed its springy consistency, a bit like tapioca. These rice cakes are sold in Asian grocery stores - either frozen or fresh. The frozen ones may come pre-sliced or in sticks. I had bought the one sold in frozen sticks. They are cooked just like you would cook noodles. I have used  Lee Kum Kee Guizhou Black Bean Chili sauce for the spicy kick. It is more savory than spicy and gives the dish that additional layer of flavor which you will not get from a regular black bean chili sauce. This dish has the perfect balance of salt, spice and sweet. I have used a combination of crunchy and soft vegetables. You can make it with any vegetable of your choice.

Stir fried rice cakes with black bean chili sauce

1 lb frozen or fresh rice cakes
1 cup asparagus, chopped into 1 inch pieces
1 cup sugar snap peas, trimmed
1 cup thinly sliced bell pepper (orange, red or yellow)
7 large cremini mushrooms thinly sliced
1/2 lb fresh bean sprouts
2 tablespoons chopped garlic
2 teaspoons Lee Kum Kee Guizhou Black Bean Chili
1 tablespoon rice wine
2 tablespoons soy sauce
1 1/2 tablespoons canola oil
1/4 teaspoon granulated sugar
  1. If the rice cakes are frozen, soak them in cool water for 30 minutes. Then drain and slice then 1/4 inch thick. If they are fresh, there is no need to soak them.
  2. Heat a large wok with canola oil over medium heat. Add the garlic and the mushrooms, Saute for 3 minutes over medium high heat.
  3. Now add the asparagus and the sugar snap peas and saute for another 3 minutes.
  4. Add the rice cakes, rice wine, chili bean paste and soy sauce and toss well. Cook for 5 minutes over medium high heat. At this point the rice cake will soften and absorb some flavor from the sauces.
  5. Add the bean sprouts and peppers and cook for another 2-3 minutes. Add sugar - mix and cook for 30 seconds.
  6. Serve hot
Serves 3 as a meal

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