Dried Shiitake Mushrooms: These mushrooms are air- or sun-dried, which allows their flavor to concentrate. They are much more flavorful than fresh shiitake mushrooms and add an intense umami depth to dishes. Their soaking water is often used in the same dish or reserved for another dish.
Oyster Sauce: A salty, sweet, and sticky sauce made from simmered oysters. It is a key ingredient commonly used in stir-fries and marinades.
White Pepper: An earthy, mildly spicy pepper made from fully ripened peppercorns. It is less pungent than black pepper is commonly used in East Asian cooking for its subtle heat and clean appearance.
Vegetarian/Vegan Option: If you would like to make a vegetarian or vegan version of this recipe, you can omit the meat or swap it with a protein of your choice, such as tofu. Be sure to use a plant-based oyster sauce alternative, like vegetarian mushroom sauce.
Stir-Fried Rice Cakes
Ingredients
For Sauce
For Rice Cakes
Directions
- In a medium-sized bowl, wash and soak the dried shiitake mushrooms in 1 cup warm water for at least 20 minutes. Once soft, slice the mushrooms and set aside. Reserve the mushroom soaking water (it is used in the sauce).
- In a small bowl, whisk together the sauce ingredients (excluding the shiitake mushrooms). Set aside.
- In a skillet over high heat, add 1 teaspoon oil and garlic and stir fry for 30 seconds. Add pork and sliced mushrooms and fry for an additional 2 minutes.
- Add in the bok choy and saute for an additional 3 minutes.
- Add the sauce and rice cakes in and stir until combined. Cover the pan with a lid and allow the rice cakes to simmer for 5 minutes.
- Stir the rice cakes to incorporate all the ingredients and top with sesame seeds and chopped green onions.
Recipe Notes
- Pork can be substituted with any protein of choice (shrimp, chicken, tofu, etc.)
- I do not recommend storing this dish in the fridge because the rice cakes become hard.
