Stir Fried Vegetables and Rice Cakes
Stir fried vegetables and rice cakes with shiitake mushrooms, bok choy, and broccoli in a delicious and savory sauce is a quick and easy meal that’s on the table in minutes.
We first discovered the wonders of chewy rice cakes at Din Tai Fung a few years ago and we all thought they were tasty with a really interesting texture. I recently stumbled upon some frozen rice cakes at Trader Joe’s and decided to use them in a veggie stir fry recipe. I adapted a recipe that I found on The Woks of Life by making these stir fried vegetables and rice cakes meatless and using veggies that I had on hand. My kids both thought this was a tasty lunch and I found myself going back for seconds.
How to Make Stir Fried Vegetables and Rice Cakes
Make the sauce by combining the Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, and white pepper together in a small jar. Seal with a lid and shake well; set aside until needed.
Cook the stir fry by heating the vegetable oil in a wok or large cast iron skillet over medium-high heat until lightly smoking. Carefully add the broccoli, shiitake mushrooms, bok choy, bell pepper, onion, and green onion to the cast iron skillet and cook, stirring constantly for 2 minutes. Add the garlic and cook, stirring constantly for 30 seconds.
Add the rice cakes on top of the veggies then add the 1/2 cup of water and the well-shaken sauce. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables. Side Note: Keeping the rice cakes on top of the veggies will stop them from sticking to the skillet.
Remove the lid and toss to coat the rice cakes and veggies evenly with the sauce. Taste and season with sea salt, if needed. Serve immediately with sriracha and spicy chili crisp on the side. Enjoy.
Equipment
Ingredients
Sauce:
- 1 tbsp Mirin **Can use Shaoxing wine instead, but also add ½ tsp sugar to the sauce if you do.
- 1 tbsp light soy sauce
- 2 tsp oyster sauce
- 1½ tsp dark soy sauce
- 1 tsp toasted sesame oil
- ¼ tsp white pepper
Stir Fry:
- 2 tbsp vegetable oil
- 1 crown of broccoli, cut into florets
- 7-10 shiitake mushrooms, stems discarded, sliced
- 1 large head of baby bok choy, end trimmed, leaves separated and each sliced in half lengthwise
- ½ red bell pepper, chopped
- ½ yellow onion, chopped
- 2 green onions, cut into 2-inch pieces
- 4-5 cloves of garlic, minced
- 16 (oz) bag of frozen rice cakes **No need to thaw or rinse if using frozen
- ½ cup water
- Salt, to taste
Instructions
- Make the sauce by combining the Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, and white pepper together in a small jar. Seal with a lid and shake well; set aside until needed.
- Cook the stir fry by heating the vegetable oil in a wok or large cast iron skillet over medium-high heat until lightly smoking. Carefully add the broccoli, shiitake mushrooms, bok choy, bell pepper, onion, and green onion to the cast iron skillet and cook, stirring constantly for 2 minutes. Add the garlic and cook, stirring constantly for 30 seconds.
- Add the rice cakes on top of the veggies then add the 1/2 cup of water and the well-shaken sauce. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables. Side Note: Keeping the rice cakes on top of the veggies will stop them from sticking to the skillet.
- Remove the lid and toss to coat the rice cakes and veggies evenly with the sauce. Taste and season with sea salt, if needed.
- Serve immediately with sriracha and spicy chili crisp on the side. Enjoy.
I love the chewy texture of rice cake. This stirfry look so inviting, Pam.
I don’t believe we’ve made stir fry without meat but yours makes me want to. Your rice cakes reminds me -Many, many years ago, a friend was on a diet and snacking on dried rice cakes and, after trying them, I thought they must be similar to eating styrofoam.
Ooooh I’m planning to go to TJ’s later today and forgot that they have those rice cakes! Definitely picking some up.