Salad with Fried Rice Cakes

Salads | World cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Salad with Fried Rice Cakes

Ingredients

Canola Oil - 3 tablespoons
Garlic - 3 cloves
Ginger Root - 1 piece
Whole Grain Rice Cakes - 3.5 oz
Canned Bamboo Shoots - 10.6 oz
Napa Cabbage - 1 bunch
Soy Sauce - to taste
Dark Soy Sauce - 1 tablespoon
Black Bean Paste - 1 tablespoon
Sugar - 1 teaspoon
Spinach - 5.3 oz
Bean Sprouts - 1 cup
Sesame Oil - 1 teaspoon

Step by Step guide

Step 1

Heat the oil in a wok over medium heat. Add the garlic and ginger and sauté, stirring continuously, for about 1 minute until fragrant. Add the rice cakes, bamboo shoots, and cabbage; stir-fry until the cabbage is tender, about 4–5 minutes.

Step 2

Pour in both types of soy sauce, black bean paste, and sugar; simmer until slightly thickened, about 2–3 minutes. Add the spinach, bean sprouts, and sesame oil; stir-fry, stirring continuously, until the spinach is wilted, about 2 minutes.