Recipe courtesy of Jon Yao
Recipe courtesy of Jon Yao
Watch how to make this recipe.
Stir-Fried Rice Cakes with XO Sauce
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 727 mg
Rice cake in Mandarin roughly translates to high year, so there are often sweet or savory dishes involving rice cakes during the Lunar New Year. My family almost always preferred to have them savory. This is an easy at home version that includes pantry ingredients that are luxurious to me and my family.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 727 mg
Ingredients
Directions
- Bring a large pot of water to a gentle simmer. Dip the rice cakes in the water for 30 seconds.
- Meanwhile, warm a large stainless steel saucepan or nonstick wok with the XO sauce and any of the oil it’s packed in over medium heat. Put the warmed rice cakes in the pan with a little of the simmering water. Raise the heat to high and add the soy paste, Shaoxing, black vinegar, soy sauce, fish sauce and sugar. Cook, swirling, until the sauce starts to come together and the rice cakes are warmed through, 3 to 5 minutes. Add the garlic chives and bean sprouts and swirl to warm through and wilt slightly. Transfer to a serving plate and grate the bottarga on top.
