Rice cakes are a satisfying, chewy alternative to other more common starches such as rice or noodles. By stir-frying rice cakes with pac choi, also known as bok choy, we break up the chewiness of the dish and add a bit of freshness and bite. This is an easy and yummy dish for a quick, flavorful weeknight meal!
1 cup of sliced rice cakes
Half a bulb of pac choi
½ inch knob of peeled ginger
2 cloves of garlic
1-3 dried chilies, depending on how spicy you like it
3 Tbsp of Chinese chives
2 Tbsp of soy sauce
1 Tbsp of black vinegar
2 Tbsp of any neutral oil
1 tsp of toasted sesame oil
Pinch of salt
1 scallion chopped-optional
This process goes really fast! Be aware, if you’re using a non stick pan, each step might take a little longer.
This recipe was created by Local Roots Recipe Contributor Katie Yun/ @bothand.nyc
Local Roots Experiences are fun, pop-up events where we bring the farm to you!
Delicious, farm-fresh harvests are closer than you think.