Stir-Fried Rice Cakes with Vegetables
Chewy rice cakes tossed with vegetables and a savory soy-ginger sauce. Ready in 20 minutes with a wok or large skillet.
- Total time
- 20 min
- Servings
- 4
- Calories
- 312
- Protein
- 4g
Ingredients
- 1.5 lbs rice cakes (tteok or gao), 3/8-inch thick rounds
- 3 tbsp low-sodium soy sauce
- 1 tbsp ginger, minced
- 3 whole garlic cloves, minced
- 3 whole green onions, cut into 1-inch pieces
- 1 whole bell pepper (any color), sliced into 1/2-inch strips
- 3 tbsp vegetable oil
- 1 tsp sesame oil
Instructions
- 1
If rice cakes are frozen or stuck, soak in warm water 5 minutes until pliable. Drain well.
- 2
Mix soy sauce, ginger, and garlic in a small bowl. Set aside.
- 3
Heat 1 tbsp vegetable oil in a wok or 12-inch skillet over high heat until it shimmers, ~60 seconds.
- 4
Add rice cakes in a single layer. Cook undisturbed 2 minutes until edges brown slightly.
- 5
Stir and cook 1 minute more, breaking up any clumps. Transfer to a plate.
- 6
Add remaining 2 tbsp oil. Cook bell pepper strips, stirring, until edges soften, ~2 minutes.
- 7
Return rice cakes to the wok. Pour soy-ginger mixture over and toss for 1 minute until coated.
- 8
Add green onions and sesame oil. Toss for 30 seconds until fragrant and onions wilt slightly.
- 9
Serve immediately while rice cakes are still warm and chewy.
Tools you’ll need
- wok or 12-inch skillet
- small bowl
- wooden spoon or spatula
- cutting board
- knife
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