347 Shanghai Stir Fried Sticky Rice Cakes with Mixed Vegetables
347 Shanghai Stir Fried Sticky Rice Cakes with Mixed Vegetables
INGREDIENTS (4 servings)
- 1-2 bunches of spinach, washed and cut into short lengths
- 1/3 of a head of napa cabbage, shredded
- 1 cup of carrots, sliced
- 1 package of frozen, sliced, plain sticky rice cakes (ovalettes); open the package, soak in cold water, separate each piece, and drain before using
- A dash of low sodium soy sauce
- A pinch of salt
- A pinch of sugar
- A dash of sesame oil
- 1/2 -1 cup of cooking oil
NOTE
Traditional stir frying of sticky rice cakes requires a lot of oil, otherwise when you go to fry the rice cakes, they all stick together. I avoid the excessive use of oil by first boiling the sticky rice cakes, then stir frying them with the pickled mustard greens. This process is both quick and easy, and not too oily.
DIRECTIONS
| Step 1 | |
| Fill a large saucepan or pot half full of water and bring to a boil. After the water begins to boil, add the rice ovalettes and continue to boil until they lose their rigidity. Then remove them from the water and drain. | |
| Step 2 | |
| Heat oil in a large pan and stir fry the carrots until they lose their rigidity. Then add the napa cabbage, spinach, soy sauce, salt, and sugar. Stir everything together and cook until the spinach leaves begin to wilt. | |
| Step 3 | |
| Turn the heat down to medium-low and finally add the rice ovalettes. After everything has been mixed together and heated all the way through, add a few drops of sesame oil and serve. | |
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