Shanghai Style Stir Fried Rice Cakes

Name: Shanghai Style Stir Fried Rice Cakes
Prep time: 1 min
Cook time: 30 min
Total time: 1 min
Ingredients: 450g sliced dried rice cake, roughly 16oz; 1 tbsp cooking oil, or as needed; 4 cloves garlic, minced; 8oz tempeh, TVP or other faux meat of choice; 1 1/2 cups shiitake mushrooms, sliced; 2-3 cups napa cabbage, roughly chopped; 2-3 cups baby bok choy, sliced; 1/4 cup vegetable broth; 1-2 scallions, for garnish; 1 1/2 tbsp gluten free soy sauce; 1 tbsp vegan, gluten free oyster sauce; 1/2 tsp sugar, or coconut sugar; 1 tsp cornstarch or arrowroot powder; 1 tbsp dry sherry (optional)

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Prep Time: 1 hours

Cook Time: 30 minutes

Total: 1 hours, 30 minutes

Servings: 3

Cost: $12.58 /serving

Author : Remy

asian chinese new year rice cakes

Instructions

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Step 1

Soak your dry sliced rice cakes in cool water to loosen and soften them about 1-2 hours before cooking. Meanwhile, prepare your vegetables and whisk together your sauce ingredients.

Step 2

In a wok or large frying pan, sauté garlic, mushrooms and crumbled tempeh with half of your stirfry sauce.

Step 3

Add the remaining vegetables, napa cabbage and bok choy and sauté again.

Step 4

Drain your rice cakes and add them to the pan along with vegetable broth, then cover and let soften for a few minutes. Finally, add remaining sauce, sauté and enjoy.

Step 5

Garnish with scallions if desired.

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