Friday, November 26, 2010

Lup Cheong & Rice Cake Stir-fry

I know I've been doing a lot of things with rice cakes in soups, but I decided to also try them in a stir fry. This recipe turned out well and had some wonderful flavors, colors, and textures, but I must admit that the sauce was a little on the salty side. If I made it again, I would add a little bit of sugar to the sauce to cut the saltiness.


Lup Cheong & Rice Cake Stir-fry

Ingredients:

handful of rice cake slices
1 lup cheong
handful of frozen, blanched broccoli
small handful of baby spinach
small bunch of enoki mushrooms, roots removed
1 Tbsp. soy sauce
2 tsp. fish sauce
1 Tbsp. oyster sauce
sesame seeds (optional, to serve)

Bring a pot of water to a boil, then add the rice cakes. Simmer 4-5 minutes, or until the rice cakes have softened and turned a nice bright white color. Drain and rinse. Set aside.

Slice the lup cheong into 1/8 in. slices on the diagonal. Heat a pan over medium heat and add the lup cheong. Saute in it's own oils for 2-3 minutes, or until the sausage has cooked through.

Add the broccoli and cook an additional 2-3 minutes.

Add the spinach and cook until wilted.

Mix together the soy sauce, fish sauce, and oyster sauce. Add to the pan and stir to coat.

Take the rice cakes and add them, one at a time (otherwise they stick together) to the pan and stir until everything is well coated and heated through. Sprinkle with sesame seeds and serve.

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