Rice Cakes with Mixed Vegetables

4.84 from 6 votes

Rice Cakes with Mixed Vegetables

This stir-fry of Chinese rice cakes with mixed vegetables is colorful, satisfying, and happens to be vegan and vegetarian.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 336kcal

Author: Sarah

Ingredients

2 tablespoons neutral oil
2 star anise pods
2 slices ginger
2 scallions (cut into 2-inch/5cm lengths, white and green parts separated)
2 cloves garlic (chopped)
1 cup oyster mushrooms (torn, can substitute sliced fresh shiitake mushrooms or 3-4 reconstituted dried shiitake mushrooms)
1 small carrot (thinly sliced)
2 tablespoons Shaoxing wine
1 pound napa cabbage (cut into 1-inch/3cm pieces)
1 pound frozen rice cakes
1/2 cup water
1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
1 cup mung bean sprouts

US Customary - Metric

Instructions

To a wok over medium heat, add the oil, star anise, ginger slices, and white parts of the scallion. Cook for 1 minute, then add the garlic, mushrooms, and carrot. Stir-fry for 1 minute.
Increase the heat to high. Add the Shaoxing wine, followed by the napa cabbage. Stir-fry until the cabbage just starts to wilt, about 30 seconds, and then add the rice cakes and water. Cover, and cook over medium heat for 2 minutes.
Uncover the wok, and stir. With the heat still at medium, add the vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Give everything a stir again.
Increase the heat to high, and finally, add the bean sprouts and the green parts of the scallions.
Stir-fry everything together for 1 final minute, until the rice cakes are tender but still chewy, and the scallion greens are just wilted. Plate and serve!

Nutrition

Rice Cakes with Mixed Vegetables by The Woks of Life. 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