Authentic Asian Sauces
Spicy Stir Fried Rice Cakes Recipe
What You Will Need
Ingredients
- 1 pound Korean rice cake (tteok), thawed if frozen
- 2 small heads baby bok choy, chopped
- 8 ounces mixed mushrooms (shiitake, oyster, cremini)
- 2 Tbsp. vegetable oil, divided
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 2 stalks green onions, chopped
Seasoning
- 2 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
- 1 Tbsp. gochujang chili paste
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for serving
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/4VYiW_4R5WU
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Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add bok choy and mushrooms; cook, stirring occasionally, until softened and browned, 5 minutes. Transfer vegetables to a plate.
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Add remaining 1 Tbsp oil and rice cakes to the skillet. Cook, turning occasionally, until lightly browned, about 5 minutes.
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Push rice cakes to one side of the skillet. Add Lee Kum Kee Minced Garlic and green onions; cook, stirring, until fragrant, 30 seconds.
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Return vegetables to skillet; add Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Seasoned Rice Vinegar, and gochujang. Toss gently to combine. Remove from heat, plate and top with Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!
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