Salad with Fried Rice Cakes
Salads • World
Description
Salad with Fried Rice Cakes
Ingredients
- Canola Oil 3 tablespoons
- Garlic 3 cloves
- Ginger Root 1 piece
- Whole Grain Rice Cakes 5 oz
- Canned Bamboo Shoots 10 oz
- Napa Cabbage 1 bunch
- Soy Sauce to taste
- Dark Soy Sauce 1 tablespoon
- Black Bean Paste 1 tablespoon
- Sugar 1 teaspoon
- Spinach 5 oz
- Bean Sprouts 1 cup
- Sesame Oil 1 teaspoon
Step-by-Step Guide
Step 1
Heat the oil in a wok over medium heat. Add the garlic and ginger and sauté, stirring continuously, for about 1 minute until fragrant. Add the rice cakes, bamboo shoots, and cabbage; stir-fry until the cabbage is tender, about 4–5 minutes.
Step 2
Pour in both types of soy sauce, black bean paste, and sugar; simmer until slightly thickened, about 2–3 minutes. Add the spinach, bean sprouts, and sesame oil; stir-fry, stirring continuously, until the spinach is wilted, about 2 minutes.
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