Step 1

Bring a large pot of lightly salted water to a boil over high heat. Add the rice cakes and cook, stirring occasionally, until softened, 2 to 4 minutes. Drain, and rinse under cold water; keep the rice cakes in the water until you are ready to use them.

Step 2

Halve the baby bok choy stems through the center, then cut again to separate the white and green parts. Slice the white parts and cut the green parts into 1-inch pieces.

Step 3

Heat a well-seasoned cast-iron or nonstick skillet, 12 inches or wider, over medium heat until hot, about 2 minutes. Add the oil and onions and cook, stirring, until softened, 2 to 3 minutes. Add the curry paste and cook, stirring constantly, until its color turns deeper and the paste starts to stick to the skillet, 1 1/2 to 2 minutes. Add the white parts of the baby bok choy and the green beans, increase the heat to medium-high and cook, stirring, until the greens soften slightly, about 2 minutes.

Step 4

Using a spider, remove the rice cakes from the water – some residual soaking water is fine – and add to the skillet, tossing them until coated in the sauce, about 1 minute. Add the tamari or soy sauce, sesame oil and salt and toss until the vegetables are tender, 1 1/2 to 2 minutes. Add the green parts of the baby bok choy and the garlic and toss until the greens are just wilted, about 1 minute.

Step 5

Remove from the heat, divide among shallow bowls and top with the scallions. Serve with lime wedges on the side, if using.