Rice cakes are available sliced, marble-shaped, and in batons. Look for them in the refrigerated aisle of Asian grocery stores. There are dried versions, but the refrigerated version is widely available and easier to work with. I like the slices because there’s more surface area for the sauce. You can use any combination of vegetables and seasonings, so feel free to experiment with flavors. Rice cake is also served at Lunar New Year because the Mandarin name nian gao (“sticky cake”) is a homophone for the nian, which means “year,” and gao, which means “tall” or “high.” When you stick those years together, you’re wishing others longevity.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
In a medium bowl, soak the rice cake in the hot water for 2 to 3 minutes, then drain all but about ½ cup water. Set aside.
Step 2
Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and let heat for a few seconds until it starts to shimmer. Add the greens and stir-fry for about 15 seconds. Add the mushrooms, carrots, and bean sprouts. Stir to combine. Add the rice cake and the reserved water, soy sauce, and black bean garlic sauce. Stir-fry for 2 minutes, or until well combined and the rice cake slices have softened. Finish with the sesame oil. Serve while hot.
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Reviews (5)
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Anonymous
yes, yes
1/12/2023
Really meh.
n_crutcher6157
Canada
2/22/2021
This was good and easy. Although I think I bought the wrong sauce (chili oil with black beans instead of black bean garlic sauce), it was still very good. I added some snow peas for even more color. Will definitely make again!
AlicethePest
Pittsburgh
2/13/2021
This was fun and yummy with the chewy rice cakes. As suggested, I added a bit to the recipe with bok choy, onion, carrot, celery, fresh shiitake, snow peas, bean sprouts. In order to get a little color on veg, I usually go in small batches at a time in the wok and add to a bowl standing by. Because I don't have the power with my Iwatana burner and home wok, I'd probably also add the rice cakes to the liquid and flavorings (as directed plus a little sriracha) for a bit first as to not mush up the veg and give the cakes a head start absorbing and thickening the liquid. Will make again.
stephl
Woodbury, MN
2/12/2021
Delicious and easy. I’ve swapped out vegetables depending on what I’ve got and it always works.
AK
TX
9/24/2023
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