Stir Fry Rice Cakes
Full recipe here! https://ift.tt/Otvrpfb These Stir-Fry Rice Cakes are loaded with bold flavors, fresh veggies, and a savory sauce that hits all the right notes. It’s a perfect balance of chewy and tender in every bite! ✨ @groovyfoodiess INGREDIENTS 2 tablespoons grapeseed oil 5 garlic cloves, minced 1 tablespoon minced fresh ginger ½ pound sliced ribeye beef 10 fresh shiitake mushrooms, thinly sliced 1 cup sliced green cabbage 1 pound rice cakes 2 scallions, sliced Sauce: 2 tablespoons soy sauce 2 tablespoons dark soy sauce 2 tablespoons Chinese cooking wine 2 tablespoons oyster sauce 2 teaspoons sugar 1 teaspoon sesame oil 1 teaspoon black pepper ½ teaspoon MSG Slurry: ¼ cup water 1 tablespoon cornstarch PREPARATION 1. Before you get cooking, make sure all the rice cakes are separated and the vegetables are sliced/minced. 2. In a pot over medium heat, add the grapeseed oil. 3. Add the garlic and ginger. Cook, stirring, for about 30 seconds, or until fragrant. 4. Add the beef. Cook, stirring for 1 minute. 5. Add the cabbage and mushrooms. Cook, stirring, for about 1 minute, or until the cabbage has softened. 6. Add the rice cakes, and stir to combine. Let cook until slightly softened, about 1 minute. 7. Meanwhile, make the sauce: In a bowl, whisk together the soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, sesame oil, black pepper, and MSG. Make the slurry: In a separate bowl, whisk together the water and cornstarch until smooth. 8. Once the rice cakes get a little soft, add the sauce and slurry, then stir to combine. Garnish with sliced scallions. 9. Enjoy!
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