Recipe courtesy of Jon Yao
Stir-Fried Rice Cakes with XO Sauce
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 66
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 727
- Total: 15 min
- Active: 15 min
Ingredients
4 cups oval rice cakes, separated (about 16 ounces)
2 tablespoons XO sauce of your choice, such as Umamei
2 tablespoons Taiwanese soy paste (oyster sauce is an acceptable substitute)
1 tablespoon Shaoxing wine
1 tablespoon black vinegar
1 tablespoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon sugar
2 cups baton-cut garlic chives
3/4 cup blanched bean sprouts
1/2 stick toasted bottarga
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.