A simple Chinese-style stir-fry made with chewy rice cakes, shiitake and shimeiji mushrooms, bamboo shoots and Chinese vegetables in a savoury soy and oyster sauce.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Serves: 2
Cuisine: Chinese-inspired
Course: Main Dish
Tags: Rice Cakes · Stir-Fry · Mushroom Recipes · Chinese Recipes · Vegetarian · Quick & Easy
Ingredients
For the Stir-Fry
- 100g chilled ready-to-cook rice cakes, or dried rice cakes
- 100g Chinese leaf, washed and chopped
- 8 dried shiitake mushrooms, soaked until softened and sliced
- 100g fresh bamboo shoots, finely sliced
- 100g brown shimeiji mushrooms
- 150g Chinese choi sum, cut into approximately 8cm pieces
- 3 cloves garlic, finely diced
- 2 tbsp cooking oil
For the Sauce
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- ¼ tsp ground white pepper
- ¼ tsp salt
- 1 tsp sugar
- 50ml cold water
To Garnish
- Roasted white sesame seeds, optional
Method
1. Prepare the rice cakes
If using dried rice cakes, soak them in water for 1 hour, or overnight, until softened.
If using chilled ready-to-cook rice cakes, use them directly according to the packet instructions.
2. Prepare the sauce
Add the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, white pepper, salt, sugar and 50ml cold water to a bowl.
Mix well and set aside.
3. Stir-fry the garlic and vegetables
Heat the cooking oil in a wok or large frying pan over medium heat.
Add the diced garlic and stir-fry for approximately 1 minute. Do not allow the garlic to brown.
Add the Chinese leaf, shiitake mushrooms, bamboo shoots, shimeiji mushrooms and choi sum.
Stir-fry for approximately 1 minute.
4. Add the rice cakes and sauce
Add the prepared rice cakes and sauce mixture to the wok.
Stir well to combine all the ingredients.
Cover the wok and simmer for 2–3 minutes, until the rice cakes are tender and the sauce has thickened slightly.
5. Serve
Transfer the stir-fry to serving plates.
Sprinkle with roasted white sesame seeds and serve hot.
Notes
- Using dried rice cakes: Soak them thoroughly before cooking so they soften evenly.
- Keep the garlic light: Cook it gently and avoid browning it, as burnt garlic can make the dish bitter.
- Add more vegetables: Carrots, pak choi, cabbage or bean sprouts can also be added.
- Make it vegetarian: Replace the oyster sauce with vegetarian mushroom oyster sauce.
