Stir-Fried Rice Cakes with Chinese Sausage
A delightful dish of chewy rice cakes stir-fried with savory Chinese sausage and vegetables, perfect for any occasion.
Ingredients
Main Ingredients
- 200 g rice cakes Soaked in warm water for 30 minutes prior to cooking.
- 100 g Chinese sausage, sliced
- 2 tablespoons vegetable oil Can substitute with sesame oil for extra flavor.
- 2 cloves garlic, minced
- ½ cup scallions, chopped
- 1 tablespoon soy sauce Use gluten-free soy sauce for a gluten-free option.
- 1 tablespoon oyster sauce Substitute with mushroom sauce for a vegetarian option.
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Soak the rice cakes in warm water for about 30 minutes until softened. Drain and set aside.
Cooking
- Heat 2 tablespoons of vegetable oil in a skillet or wok over medium heat until shimmering.
- Add minced garlic and sliced Chinese sausage, stir-fry for 2-3 minutes until fragrant.
- Add the drained rice cakes to the skillet and stir-fry for another 3-4 minutes.
- Add soy sauce and oyster sauce, season with salt and pepper to taste, and stir well.
- Toss in the chopped scallions and stir-fry for an additional 2 minutes.
- Serve hot and enjoy.
Notes
For best results, avoid overcrowding the pan, and adjust flavors based on taste. Can be customized with vegetables like bell peppers or bok choy.