Love Stir Fry? Try this Rice Cake recipe!

gochujang

🥗Healthier: red pepper flakes

💰Cheaper: sriracha

Sriracha offers a similar heat with a different flavor profile.

fish cakes

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a good vegetarian option, while chicken is a more affordable protein.

Bring a pot of water to boil for the rice cakes.

Peel and chop one red onion into bite-sized pieces.

Chop 50 g of broccolini into bite-sized pieces.

Chop 2-3 cloves of garlic.

Thinly slice one carrot to match the shape of the rice cakes.

Slice down 4 shitake mushrooms.

Slice in half 4 Spears of baby corn.

Make the sauce by combining 2 tbsp of soy sauce, 1 tsp dark soy sauce, 1 tbsp chili oil, 1 tbsp maple syrup, and 1 tbsp plant-based oyster sauce; stir and set aside.

Once the water is boiling, add the rice cakes and boil for about 5-6 minutes, stirring occasionally.

In a skillet, heat 1 tbsp avocado oil over medium heat.

Add in the red onions and carrot; sauté for 2-3 minutes.

Add in the garlic, shitake mushrooms, and broccolini; sauté for another 3-4 minutes.

Add a couple splashes of the cooking water from the rice cakes into the skillet, then drain the rice cakes and add them to the skillet along with the baby corn and bean sprouts.

Pour the sauce over the mixture and sauté for another couple of minutes to combine all the flavors.

Plate the stir fry and top with freshly chopped green onions and white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens