Author Adapted by Pam - For the Love of Cooking / Original by The Woks of Life
Equipment
Wok or Large Cast Iron Skillet
Ingredients
Sauce:
1tbspMirin **Can use Shaoxing wine instead, but also add ½ tsp sugar to the sauce if you do.
1tbsplight soy sauce
2tspoyster sauce
1½tspdark soy sauce
1tsptoasted sesame oil
¼tspwhite pepper
Stir Fry:
2tbspvegetable oil
1crown of broccoli, cut into florets
7-10shiitake mushrooms, stems discarded, sliced
1largehead of baby bok choy, end trimmed, leaves separated and each sliced in half lengthwise
½red bell pepper, chopped
½yellow onion, chopped
2green onions, cut into 2-inch pieces
4-5cloves of garlic, minced
16(oz)bag of frozen rice cakes**No need to thaw or rinse if using frozen
½cupwater
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.