Stir fried rice cake

Ingredients

• 200 g rice cakes
• 4 shiitake mushrooms
• 4 leaves chinese cabbage
• 3 scallions
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons sugar
• 3/4 teaspoon chinese vinegar
• 1 egg

Method

1. Boil the rice cakes for 3-5 minutes.
2. Add the sauces, sugar and vinegar in a small bowl and mix it together until the sugar dissolves.
3. Heat a wok or large pan on high heat and add oil. Once the pan is hot, add the egg.
4. Next, add the mushrooms and scallions to the pan and stir fry for about 1 minute. Add in the drained rice cakes and add 4 Tablespoons of the sauce. Stir fry the rice cakes together for 2 - 3 minutes and then add in the chopped cabbage. If needed, add in the rest of the sauce and stir fry everything together for another 2 - 3 minutes or until the rice cakes are soft and chewy and the cabbage has wilted. Taste a rice cake to be sure it's fully softened. Add 1 Tablespoon of water if needed to further soften it up while stir frying.

Product used in recipe

• Lee Kum Kee - Oyster Sauce