Love Stir Fry? Try this Rice Cake recipe!

By Yeung Man Cooking · 25 min

Ingredients

Instructions

1. Bring a pot of water to a boil for the rice cakes. Peel and chop the red onion and broccolini into bite-sized pieces. Finely chop the garlic. Thinly slice the carrot into a shape similar to the rice cakes. Trim the shiitake stems and slice the caps. Halve the baby corn lengthwise.
2. Mix the soy sauce, dark soy sauce, chili oil, maple syrup and plant-based oyster sauce to make the sauce.
3. When the water boils, add the rice cakes and cook for 5-6 minutes, stirring occasionally.
4. Heat a sauté pan over medium heat. Add the red onion and carrot and sauté for 2-3 minutes. Add the garlic, shiitakes and broccolini and sauté for 3-4 minutes.
5. Once the rice cakes are cooked, add a couple of splashes of the cooking water to the sauté pan. Drain the rice cakes and add them to the pan with the baby corn, bean sprouts and sauce. Sauté for another couple of minutes.
6. Plate and garnish with freshly chopped green onions and white sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

More recipes with

GarlicOnionScallionRiceCarrotMushroomRed onionBroccoli