Ingredients (Serving 3, Serving size 3)
- 2 slices ginger
- 2 scallions (2-inches lengths)
- 2 cloves of garlic
- 1 cup oyster mushrooms
- 1 small carrot
- 2 tbsp Shaoxing wine
- 1 cup Napa cabbage
- 1 cup rice cakes
- ½ cup bean sprouts
- ½ cup water
- 2 tbsp natural oil
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- ½ tsp sugar
- ½ tsp sesame oil
Instructions:
- Bring wok over to medium-high heat, add oil, ginger slices, and scallion. After 1 minute, add garlic, oyster mushrooms, and carrots, and stir-fry for another minute.
- Add Shaoxing wine to the stir-fry, then add Napa cabbage. Stir-fry for about 1 minute, add in rice cake and water and allow them to cook for 3 minutes with lid at medium heat.
- Remove the lid, add in oyster sauce, light soy sauce, dark soy sauce, sugar, and sesame oil. Give them a nice stir.
- Bring the heat to high, add in bean spout for final mix. Stir-fry everything together until rice cakes are tender and veggies are all cooked.
- Plate and serve!
Nutrition facts:
- Calories: 483
- Total Fat: 13.5g (17% DV)
- Saturated Fat: 2g (10% DV)
- Cholesterol: 0%
- Sodium: 557mg (24%)
- Total Carbohydrate: 81.8g (30% DV)
- Dietary fiber: 8.7g (31%)
- Total Sugars: 7.7g
- Protein: 12.1g
- Vitamin D: 23mcg (116% DV)
- Calcium: 93mg (7% DV)
- Iron: 4mg (20% DV)
- Potassium: 866mg (18% DV)
Source of recipe: The Woks of Life, with modification.
Rice Cakes with Mixed Vegetables – The Woks of Life
Nutrition information: Recipe Calorie and Nutrition Calculator (verywellfit.com)