Better than takeout, stir-fried rice cakes with shrimp, bok choy, and bean sprouts in a delicious peanut butter sauce is a quick 10-minute one pan meal.
- 1 tablespoon vegetable oil
- 10 large shrimp, peeled and deveined (200 grams)
- 1 tablespoon garlic, minced
- 10 (4-inch long) pieces chives or scallions, chopped
- 1 teaspoon black pepper
- 3 cups (450 grams) rice cakes, fresh or frozen
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon peanut butter
- 1 teaspoon sugar
- 1 teaspoon ground white pepper
- 3 cups baby bok choy (or Napa cabbage)
- 1 cup bean sprouts
- 1 teaspoon sesame oil
- 1/2 cup water
- Heat oil in a large skillet over medium high heat. Add shrimp, garlic, chives, and black pepper. Stir well and cook for 2 minutes until the shrimp turns pink.
- Add rice cakes and continuously stir for 1 minute, making sure that they don’t stick to the bottom of pan.
- Add light soy sauce, dark soy sauce, peanut butter, sugar, and ground white pepper. Stir for 2 minutes to fully infuse the flavours.
- Add baby bok choy, bean sprouts and sesame oil. Stir well for 1 minute until the vegetables are soft and fully incorporated with the shrimp and rice cakes.
- Add water and cover the lid for 2 minutes. Stir occasionally to make sure the rice cakes don’t stick together. (Cooking in additional water will help soften the rice cakes and create a soft and tender texture. If you like chewier rice cakes, skip this step). Remove from heat once desired consistency is reached for the sauce.
- Serve immediately.
Prep your ingredients. Once you start to stir-fry, things move along very quickly, so having your ingredients ready and within hands reach will ensure things go smoothly.
Peanut butter. Peanut butter is a key component in the sauce. You can leave it out for a more soy-based sauce which is also very delicious.
Prep the rice cakes (if needed). Some brands tend to be harder and chewier than others. For instance, Korean rice cakes are usually a bit harder and chewier. To get them soft and tender, you will need to precook the rice cakes in boiling water for 5 minutes before adding in to the pan. If it’s still hard when stir frying, simply additional water (1 tablespoon at a time) and continue to stir fry for a few more minutes until soft and tender.
How to serve. Stir-fried rice cakes are best served hot. Once they start going cold, they will start to stick together and get stiff.
How to store and reheat. To store any leftovers, you can store it in an airtight container for up to 3 days in the refrigerator. To reheat, simply place in a steamer with occasional stirring for about 5 minutes until the rice cakes are soft and chewy.
- Category: Seafood
- Method: Stir-fry
- Cuisine: Chinese
Keywords: Stir-fry rice cakes, rice cakes, shrimp stir fry, Korean rice cakes, Chinese stir fry