Rice Cakes With Peanut Sauce and Hoisin

• servings: 4 servings
• total time: 20 minutes

Ingredients

Kosher salt

2 pounds rice cake sticks or sliced rice cakes, fresh or frozen

2 tablespoons neutral oil such as vegetable or grapeseed

1 tablespoon soy sauce

1/2 pound yu choy or other Asian greens, halved lengthwise

2 tablespoons hoisin sauce, diluted with 1 teaspoon water

2 scallions, finely sliced

1 tablespoon toasted white sesame seeds

1/3 cup smooth peanut butter (natural or emulsified)

3 tablespoons hot water

1/2 tablespoon granulated sugar

1 garlic clove, grated

1 teaspoon soy sauce

Directions

Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.

Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.

Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.

To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.

Nutrition

• Calories: 1051
• Total Fat: 19 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Sodium: 1168 mg
• Total Carbohydrate: 197 g
• Dietary Fiber: 11 g
• Total Sugars: 8 g
• Protein: 25 g