TRADITIONAL RICE CAKE STIR-FRY
Sliced rice cakes are a delicious way to support Stomach and Spleen Qi. This smooth and chewy ingredient is common in Chinese cooking, referred to as Nian Gao.
2 lb package of sliced rice cakes
2 tbsp oil (grapeseed or sunflower)
1 tsp salt
1/2 onion, sliced
1/2 leek, sliced
1 head of broccoli, cut into two-inch pieces
1 bunch Chinese celery
1.5 tbsp mushroom powder
1 tsp brown sugar
Splash of soy sauce
Drizzle of black sesame oil (regular sesame oil is okay as a substitute)
A few stems of fresh cilantro, chopped
1
To prepare soak the rice cakes in cool water for about 20 minutes.
2
Heat the wok and add the oil and salt. Add the onions and toss for 1 minutes.
3
Add the leeks, Chinese celery and broccoli and sauté for two minutes or slightly tender then add the mushroom seasoning and sugar.
4
Add the rice cakes and toss for 1-2 minutes.
5
Add soy sauce for a little bit of color then drizzle the sesame oil.
6
Add the chopped cilantro garnish and enjoy.
Ingredients
2 lb package of sliced rice cakes
2 tbsp oil (grapeseed or sunflower)
1 tsp salt
1/2 onion, sliced
1/2 leek, sliced
1 head of broccoli, cut into two-inch pieces
1 bunch Chinese celery
1.5 tbsp mushroom powder
1 tsp brown sugar
Splash of soy sauce
Drizzle of black sesame oil (regular sesame oil is okay as a substitute)
A few stems of fresh cilantro, chopped
