Rice Cakes with Veggies Galore
Did anyone else have no idea that rice cakes could be this delicious? When I grew up the only rice cakes I knew of were the air popped dry ass ones that were half a calorie. They would make you cough when you ate them. Just me? Anyways, I’m extremely happy I found out these existed. One of the best things about my job is it’s proximity to H-Mart. Growing up in a small town definitely had it’s good and bad things. It was a nice quiet town and I had a pretty good childhood but acknowledgement and education of different cultures was something I was sorely lacking and had no idea about a lot of these cuisines.
It seems as though I’m making up for lost time because I am absolutely hooked on Asian cuisine. Specifically Korean and Chinese. I am forever grateful to my friends who have introduced me to a lot of these flavours.I am constantly learning about old traditions and am fascinated to learn how these fundamental flavours came to be and how versatile they are. Besides being endlessly tasty, once you build up your pantry your options are seemingly limitless.
Favourite Asian Cuisine Pantry Staples.
Almost one of the sole reasons I don’t think I’ll ever leave Toronto is the food. Seriously. It’s the food. I love my friends and my job but the cultural culinary options here and endless and awe inspiring to say the least. I’m so happy and indebted to the people that have blessed this city with their cultural cuisine and the fact I get to enjoy it on a daily basis is nothing short of a miracle for this once small town girl.
With places like H Mart, T&T, Nations or your local asian grocer there’s so many options you can’t find at Longo’s or Metro. The prices are great and supporting local businesses are even better! When I go out to an asian grocer here are my top items. Again once you have these you’ll be stocked and your dishes will excel.
The Following Sauces; Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Fish Sauce, Sesame Oil, Maggie Sauce
For the frozen section; Rice Cakes, Spring rolls, Dumplings, Spring roll or dumpling wrappers, edamame
For the fridge; White Miso Paste, Gochujang, Thai Sweet Chili Sauce, Ginger Paste, Fresh Udon Noodles
Dry Pantry Items; Ramen (SO MUCH RAMEN), Noodles, Fried Onions, Furikake, Kewpie Mayo, Chili Crisp, Rice, Dried Mushrooms, Curry Sauce, Spices ie; schezwan chili peppers, star anise, MSG, White pepper, Mirin, Rice wine Vinegar
I hope you find this list useful! There’s obviously a myriad of options but this is what I find myself reaching for over and over when I’m out shopping. A lot of my recipes use these staples (like this Veggie Udon one!) so if you’re interested in something new absolutely give it a shot. Don’t feel like you need to get them all at once but it’s great start.
Anyways here’s the Riche Rice Cake Recipe!
Rich Rice Cakes with Veggies Galore
- Large Cast Iron Skillet
- Large Pan, a Wok would be amazing if you have one or very big flat pan
- Several small bowls
- 4 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce
- 2 tbsp Chili Oil
- 3 tbsp Oyster Sauce
- t tsp White Pepper
- 1 tbsp Sesame Oil
For the Dish
- 3 cups Mini Bok Choy
- 1 bunch Green Onions 1 bunch is how they sell in my grocery store so like 4-6 stalks
- 2 cups Dried Shitake Mushrooms Soak for 2 hours. If using fresh mushrooms just reduce cooking time and use the same amount veggie stock for the broth (1 cup)
- 1 pckg Frozen Rice Cakes Mine was a 2.2lb bag and they are the sliced version, thaw these along with soaking the mushrooms
- 2 tbsp Scallion Oil
- 2 tbsp Garlic Confit Oil You can use neutral oil in place of these if you'd like
- 1/4 cup Room Temp Cream Cheese
- 4 Spicy Beyond Meat Sausages You can use regular pork if you'd like 🙂
- Soak dried mushrooms in water for 2 hours, use this time to thaw your rice cakes. Save the mushroom broth for later
- Slice mushrooms thinly, slice each bok choy down the centre and slice green onions into thirds
- Cook sliced mushrooms on medium in 1tbsp of scallion oil and confit oil for about 10-15 minutes until browned.
- Once browned add bok choy and bottom 2/3 of green onions. Save the tops of green onion and slice thinly on a bias as you're using them for garnish. Add remaining 1tbsp of both confit oil and scallion oil and cook for about 3-5 minutes.
- Slice BM sausages (or regular pork) into about 1" thick slices. In separate pan cook for about 8-10 minutes with a little oil to get a nice browning on them, and don't stir too often.
- While sausages are cooking add thawed rice cakes, all the sauce and about 1 cup of mushroom broth to the mushrooms and bok choy,. Place lid on pan and steam for about 7 minutes.
- Check doneness of rice cakes and once cooked, fold in sausage and 1/4 cup of room temp cream cheese. **You can omit the cream cheese if you'd like! It just makes it nice and creamy but will taste delicious without as well**
- Top with remaining sliced green onions and enjoy! 🙂