Shanghai Style Stir-fried Rice Cakes
Yield: 3 -4 Servings
Shanghai Style Stir-fried Rice Cakes
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min
Ingredients
- 1 pound Chinese or Korean Rice Cakes
- 1/2 pound Beef, thinly sliced (strip steak, ribeye, or flank steak)
- 4 cups Leafy Greens (Bok Choy, Yu Choy, or Chinese Broccoli), chopped
- 1 cup Scallions, chopped
- 4 Garlic Cloves, minced
- 2 TB Shaoxing Wine
- 2 TB Dark Soy Sauce
- 2 TB Light Soy Sauce
- 2 TB Oyster Sauce
- 1 tsp Granulated Sugar
- 1 tsp Sesame Oil
- Chili Oil for serving
Instructions
- Combine garlic, Shaoxing wine, dark soy sauce, light soy sauce, oyster sauce, granulated sugar, and sesame oil.
- Boil the rice cakes for a minute, strain them and set aside.
- Heat a large pan with a drizzle of vegetable oil to high heat.
- Sear the beef for just a minute then add in the greens and toss together.
- Add in the rice cakes, scallions, and sauce mixture.
- Toss everything together until the sauce has thickened and coated the rice cakes.
