Shanghai Rice Cakes
Ingredients
- 1 tbsp oil
- 1 tbsp chopped garlic
- 1/4 c scallions
- 1 tbsp dark soy sauce
- 1 tsp rice vinegar
- 1 tsp sriracha
- 1/2 tsp brown sugar
- 2 tbsp veggie broth
- 250 g rice cakes
- veggies and protein of choice (I like bok choy and tofu)
Instructions
- Sauté garlic and scallions in oil for 30 seconds or so.
- Add in your veggies and tofu and stir fry for a minute or two.
- Boil rice cakes for 3 minutes (or according to package instructions).
- Add in your boiled rice cake and all sauces: soy, rice vinegar, sriracha, brown sugar, and veggie broth.
- Sauté everything together well until the rice cakes absorb all of the sauce.
