Empty My Fridge
Stir Fry Rice Cakes
Ingredientes
- Grapeseed oil2 colheres de sopa
- Garlic · minced5
- Ginger · minced1 colher de sopa
- Beef · sliced½ lb
- Cabbage · sliced1 xícara
- Shiitake mushroom · thinly sliced10
- Rice1 lb
- Scallion · sliced2
- Molho shoyu2 colheres de sopa
- Dark soy sauce2 colheres de sopa
- Vinho de Shaoxing2 colheres de sopa
- Oyster sauce2 colheres de sopa
- Sugar2 colheres de chá
- Sesame oil1 colher de chá
- Black pepper1 colher de chá
- MSG½ colher de chá
- Cornstarch1 colher de sopa
Modo de preparo
- Separate all the rice cakes and slice or mince the vegetables before you start.
- Heat the grapeseed oil in a pot over medium heat.
- Add the garlic and ginger and stir for about 30 seconds, until fragrant.
- Add the beef and stir for 1 minute.
- Add the cabbage and mushrooms and stir for about 1 minute, until the cabbage has softened.
- Add the rice cakes, stir to combine and cook for about 1 minute, until slightly softened.
- Whisk together the soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, sesame oil, black pepper and MSG for the sauce. In a separate bowl, whisk the water and cornstarch until smooth.
- Once the rice cakes are a little soft, add the sauce and the cornstarch slurry and stir to combine.
- Garnish with the sliced scallions.
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