Sofie’s Dinners 🌞

DTF-Inspired Shanghai Rice Cakes (with any protein)

Name: DTF-Inspired Shanghai Rice Cakes (with any protein)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 2 tablespoons dark soy sauce; 1 tablespoon oyster sauce; 1 tablespoon black sesame oil (you can substitute it with peanut oil); 1 tablespoon black vinegar; 2 tablespoons brown sugar; 1 tablespoon Shaoxing, rice, or cooking wine; For thickening the sauce:; Mix 1 teaspoon cornstarch with 1 teaspoon cold water; For greasing the pan:; 1 to 2 teaspoons neutral oil; 3 to 4 stalks scallions, chopped into 3 to 4-inch segments; 3 to 4 garlic cloves, minced; A small piece of ginger, about half a thumb-sized, minced; About 1/2 to 1 pound of any protein of choice, chopped (firm tofu, shrimp, pork, beef, chicken, seitan, or a mix) I used shrimp and pork belly in my dish; About 1 to 2 cups baby bok choy or napa cabbage, washed, dried, and chopped; About 16 oz rice cakes (buy from H-Mart or your local Asian supermarket)

4 servings

doses

15 minutes

tempo ativo

30 minutes

tempo total

Começar a Cozinhar

Ingredientes

2 tablespoons soy sauce

2 tablespoons dark soy sauce

1 tablespoon oyster sauce

1 tablespoon black sesame oil (you can substitute it with peanut oil)

1 tablespoon black vinegar

2 tablespoons brown sugar

1 tablespoon Shaoxing, rice, or cooking wine

For thickening the sauce:

Mix 1 teaspoon cornstarch with 1 teaspoon cold water

For greasing the pan:

1 to 2 teaspoons neutral oil

3 to 4 stalks scallions, chopped into 3 to 4-inch segments

3 to 4 garlic cloves, minced

A small piece of ginger, about half a thumb-sized, minced

About 1/2 to 1 pound of any protein of choice, chopped (firm tofu, shrimp, pork, beef, chicken, seitan, or a mix) I used shrimp and pork belly in my dish

About 1 to 2 cups baby bok choy or napa cabbage, washed, dried, and chopped

About 16 oz rice cakes (buy from H-Mart or your local Asian supermarket)

Instruções

1. Rehydrate the rice cakes according to the instructions on the packaging. Usually, you need to boil them in water for about 3 minutes. Strain and set aside. If the rice cakes are hot, they will stick and clump together. To avoid this, transfer them to a bowl of ice-cold water after boiling them. Be sure to strain before adding to the wok or frying pan.

2. Add all the sauce ingredients into a bowl and mix.

3. Heat the wok or frying pan until the smoke point before adding the neutral oil. Add the aromatics (garlic, ginger, scallions) and cook over medium-high heat until the garlic is golden. Add your protein of choice and cook until slightly browned on both sides, then add the bok choy or napa cabbage.

4. Since this is a stir-fry dish, be sure to stir as you fry your ingredients. Add the rice cakes. If you find any ingredients sticking too much to the wok or frying pan, deglaze with a splash of rice or Shaoxing wine.

5. Pour in the sauce (some of it may have settled to the bottom of the bowl, so give it a stir first) and stir to mix and coat all the ingredients with the sauce. Add the cornstarch slurry and stir again.

6. Once the sauce and slurry have thickened and everything is nicely coated with sauce, remove from heat and serve hot. A little chili crisp oil goes nicely with these rice cakes, especially for those who crave a little heat. Enjoy!