Stir-Fry Rice Cakes

Shanghai-inspired Stir-Fry Rice Cakes are a delightful harmony of textures and flavors. The rice cakes, with their satisfyingly chewy bite, are stir-fried to perfection with a medley of vegetables and tender beef. Tossed in a rich, savory sauce infused with garlic and soy, this dish delivers a bold and comforting taste of traditional Shanghai cuisine. Visit groovyfoodiess.com for more of Sarah's recipes!

Instructions

1. 1

   Before you get cooking, make sure all the rice cakes are separated and the vegetables are sliced/minced.

2. 2

   In a pot over medium heat, add the grapeseed oil.

3. 3

   Add the garlic and ginger. Cook, stirring, for about 30 seconds, or until fragrant.

4. 4

   Add the beef. Cook, stirring for 1 minute.

5. 5

   Add the cabbage and mushrooms. Cook, stirring, for about 1 minute, or until the cabbage has softened.

6. 6

   Add the rice cakes, and stir to combine. Let cook until slightly softened, about 1 minute.

7. 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. 8

   Once the rice cakes get a little soft, add the sauce and slurry, then stir to combine. Garnish with sliced scallions.

9. 9

   Enjoy!

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