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Recipe Spicy Stir Fried Rice Cakes

Spicy Stir Fried Rice Cakes Recipe

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    10 mins

Recipe Video Asian Food Vegetable Rice or Noodle Lunch Dinner Easy Recipes Less Than 30 mins

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

Garlic

Other Specialty Sauces

Minced Garlic
Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce
Panda Brand Oyster Sauce, 20.5oz, Squeezable Bottle

Oyster Sauces

Panda Brand Oyster Sauce
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces, Chili Oils

Chiu Chow Chili Crisp Oil
Seasoned Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

Seasoned Rice Vinegar

How to make it

  1. https://www.youtube.com/embed/4VYiW_4R5WU
  2. 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.
  3. Add remaining 1 Tbsp oil and rice cakes to the skillet. Cook, turning occasionally, until lightly browned, about 5 minutes.
  4. Push rice cakes to one side of the skillet. Add Lee Kum Kee Minced Garlic and green onions; cook, stirring, until fragrant, 30 seconds.
  5. 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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