"Hungry? Make these Stir-Fried Sticky Rice Cakes! Super Easy."
Stir-Fried Sticky Rice Cakes
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- Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
For the Marinade and Sauce
ingredients
- 2 tablespoons oyster sauce
- 2 tablespoons shaoxing wine, or cooking wine, orange juice, sherry
- 1 teaspoon kosher salt
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
To Make the Marinade
Method
Step 1
Mix all ingredients together in a bowl.
For the Stir-Fried Sticky Rice Cakes
ingredients
- 1 teaspoon cornstarch
- 3 (1/2 pound) chicken thighs, sliced
- a dash of black pepper
- 3 cups chopped bok choy
- 1/2 cup shiitake mushrooms
- 1/2 package dried sliced rice cakes, 2 & 1/2 cups tteok, re-hydrated
- 1/2 sliced onion
- 3 minced garlic cloves
- 1 teaspoon grated ginger
- 1/4 cup water
- Fresh cilantro, for garnish
To Make the Stir-Fried Sticky Rice Cakes
Step 1
Mix 1 tablespoon of the marinade with the cornstarch, black pepper, and chicken. Marinate for 15 minutes.
Step 2
Heat oil in a hot wok and stir fry chicken 3-4 minutes. Add mushrooms, onions, garlic and ginger, then mix. Add rice cakes, bok choy, remaining marinade sauce, and water. Mix and cover with a lid 3 minutes then uncover and finish cooking an additional 3 minutes.
Step 3
Garnish with fresh cilantro.