Craving a quick, healthy, and incredibly flavorful weeknight dinner? Look no further than this easy rice cake stir-fry! This recipe transforms simple rice cakes into a satisfying and surprisingly versatile meal, perfect for busy evenings when you want something delicious without spending hours in the kitchen. We'll be utilizing readily available ingredients to create a dish packed with vibrant textures and exciting tastes. Forget bland meals; this recipe is bursting with flavour and customizable to your preferences, allowing you to easily incorporate your favorite vegetables and proteins.
This simple yet satisfying rice cake stir-fry is unbelievably easy to make, even for beginner cooks. Ready to transform your dinner routine? Let's dive into the step-by-step instructions and create a culinary masterpiece together.
Tools Needed
- Pot
- Cutting board
- Knife
- Pan
Ingredients
- Rice cakes
- Red onion: 1
- Broccolini: 50g
- Garlic: 2-3 cloves
- Carrot: 1
- Shitake mushrooms: 4
- Baby corn: 4 spears
- Bean sprouts: 100g
- Soy sauce: 2 tbsp
- Dark soy sauce: 1 tbsp
- Chili oil: 1 tbsp
- Maple syrup: 1 tbsp
- Oyster sauce: 1 tbsp
- Avocado oil: 1 tbsp
- Green onions: some, for garnish
- White sesame seeds: some, for garnish
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauce
- Peel and chop one red onion into bite-sized pieces. You can use shallots or white onion if preferred.
- Chop broccolini into bite-sized pieces (about 50g). You can use regular broccoli if you prefer.
- Chop two to three pieces of garlic.
- Thinly slice one carrot. Aim for a similar shape to the rice cakes for visual appeal.
- Remove the ends of four fresh shitake mushrooms and slice them. Rehydrated shitake mushrooms can be used.
- Slice four spears of baby corn in half.
- combine 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp chili oil, 1 tbsp maple syrup, and 1 tbsp oyster sauce. Stir and set aside.
Step 2. Cook Rice Cakes and Vegetables
- Bring water to a boil for the rice cakes.
- Boil rice cakes for 5-6 minutes, stirring occasionally.
- In a pan over medium heat, sauté red onions and carrots for 2-3 minutes.
- Add garlic, shitake mushrooms, and broccolini; sauté for 3-4 minutes.
- Add a couple of splashes of the cooking water from the rice cakes to the pan, then drain the water from the rice cakes and add them to the pan.
- Add baby corn and bean sprouts (about 100g) to the pan.
Step 3. Stir-fry and Serve
- Pour in the sauce and cook for another couple of minutes to combine flavors.
Step 4. Garnish and Enjoy
- Plate the stir-fry and garnish with chopped green onions and white sesame seeds.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- This recipe is easily doubled or tripled for larger portions.
- Rice cakes have a mochi-like texture and absorb the sauce beautifully.
Nutrition
- N/A
FAQs
1. Can I use different types of rice cakes?
Yes! While plain rice cakes work best, you can experiment with sweet or flavored varieties. Just be mindful that the flavor might affect the overall taste of the stir-fry.
2. What if I don't have all the vegetables listed in the recipe?
No problem! This recipe is highly adaptable. Feel free to substitute with your favorite vegetables. Onions, peppers, and broccoli are all great options.
3. Can I make this recipe ahead of time?
It's best enjoyed fresh, but you can prep the vegetables and sauce ahead of time. Store them separately in the refrigerator and then combine and cook just before serving.
This easy rice cake stir-fry is a delicious and versatile weeknight meal that's ready in minutes. Enjoy the satisfying crunch of the rice cakes and the vibrant flavors of your customized vegetable mix. So ditch the takeout and try this recipe tonight – your taste buds will thank you!