Stir-Fried Spicy Rice Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with a side of sliced cabbage tossed with fresh lime juice and canola oil. Ingredients:
2 tablespoons dark sesame oil, divided |
4 cups sliced rice cakes (rice ovalettes), divided |
1 bunch green onions, trimmed and cut into 1-inch pieces |
12 ounces lean ground pork |
1/2 cup chopped onion |
1/4 teaspoon kosher salt |
3 large garlic cloves, minced |
2 teaspoons cornstarch |
2 cups no-salt-added chicken stock (such as swanson) |
3 tablespoons lower-sodium soy sauce |
1 tablespoon sambal oelek (ground fresh chile paste) |
4 lime wedges |
Directions:
1. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 2 cups rice cakes; stir-fry 3 minutes or until blistered, turning to brown on both sides. Remove rice cakes from pan; place in a large bowl. Add remaining 1 tablespoon oil; swirl to coat. Add remaining 2 cups rice cakes; stir-fry 2 minutes. Add green onions to pan, and stir-fry for 1 minute or until rice cakes are blistered, turning to brown on both sides. Remove rice cake mixture from pan; add to cooked rice cakes.
2. Add pork to pan; sauté for 4 minutes or until browned, stirring to crumble. Stir in chopped onion and salt; sauté 3 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Stir in cornstarch. Gradually add stock; bring to a boil. Stir in soy sauce and sambal; cook for 1 minute, stirring frequently. Divide rice cake mixture evenly among 4 shallow bowls; top each serving with 3/4 cup pork mixture. Serve with lime wedges.
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