Recipe: Yummy Rice Cake Stir Fry
Rice Cake Stir Fry. For Every Rep, Every Run, Every Game. We Are The Fuel Your Body Needs To Succeed. Set Your Goals, Get Training Guides & Follow Easy Recipes Our hand-made sponge cakes are available for delivery all over the UK.
Add the green spring onions and stir a few times so they are barely cooked, then, off the heat, stir in the sesame oil and serve. Taste a rice cake to be sure it's fully softened. Heat the remaining oil in a skillet over medium high heat. You can have Rice Cake Stir Fry using 14 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Rice Cake Stir Fry
- You need 5-6 pieces of vegetarian ham, sliced.
- It's 1 tbsp of oil.
- You need 1 cup of mushrooms, sliced.
- It's 1 of garlic clove, minced.
- It's 2 tbsp of rice wine.
- Prepare 1/2 tbsp of soy sauce.
- Prepare 1/2 cup of water + 1/2 tbsp cornstarch.
- You need 1 tsp of sesame oil.
- Prepare of White pepper and salt to taste.
- You need 1 tbsp of oyster sauce.
- You need 1 tsp of sugar.
- You need 4 cups of rice cakes, cooked.
- It's 1 of broccoli crown, chopped.
- You need of Scallions.
Tteokbokki (sometimes romanised as dukbokki) is a popular street food dish in Korea. It's a spicy dish of chewy rice cakes stir fried in a thick chilli sauce made from a base of seaweed and/or fish stock and gochujang chilli paste. Heat frying pan on med-high heat. Spread the Shaoxing wine around the perimeter of the wok and cover the wok immediately.
Rice Cake Stir Fry step by step
- Add oil to pan and saute garlic and mushrooms together. Add in ham..
- In a bowl combine : soy sauce, sesame oil, sugar, water, wine cornstarch, oyster sauce, pepper, and salt..
- Add cooked rice cakes to pan and 1/2 sauce mixture. Stir Fry until evenly coated. Add broccoli, scallions, and remaining sauce mixture..
Tteokbokki, spicy stir-fried rice cakes, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive! Stir fry on high heat for a minute or so. Add the browned pork back to the pan, the rice cakes and mix well, always scooping up from the bottom of the pan, avoiding the rice cake to stick on the bottom. Add the mix sauce and mix well until all well combined.
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