Rice Cakes with Mixed Vegetables
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The Woks of Life · by Sarah★ 4.8 (6)

Rice Cakes with Mixed Vegetables

NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 23%
CARBS 105G73% OF CAL
8G FIBER90G OTHER7G TOTAL SUGAR
FAT 13G20% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chewy Chinese rice cakes with mixed vegetables in a savory soy and oyster sauce. Colorful, satisfying stir-fry that is naturally vegan.

mainchinesestir frydairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons neutral oil
  • 2 star anise pods
  • 2 slices ginger
  • 2 scallions ((cut into 2-inch/5cm lengths, white and green parts separated) )
  • 2 cloves garlic ((chopped))
  • 1 cup oyster mushrooms ((torn, can substitute sliced fresh shiitake mushrooms or 3-4 reconstituted dried shiitake mushrooms))
  • 1 small carrot ((thinly sliced))
  • 2 tablespoons Shaoxing wine
  • 1 pound napa cabbage ((cut into 1-inch/3cm pieces))
  • 1 pound frozen rice cakes
  • 1/2 cup water
  • 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1 cup mung bean sprouts
PREP
20M
SODIUM
487MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.