If you have not had Asian rice cakes before, I highly suggest them as their chewy texture is so addicting. Tteok (Korean: 떡) is a general term for Korean version of these rice cakes. They are made with steamed flour of various grains, especially glutinous and non-glutinous rice. You can buy these at most Asian markets, and they store well in the freezer so you just pull out what you need when you need them, and they keep a long time and cook in minutes.
I have a couple other recipes that use these as well, so if you get some you can these too – Dukguk (Korean New Years soup) and Pork and Rice Cake Stir fry. This particular dish combines the rice cakes with wok seared chicken, broccoli, onion, spinach and scallions. I basically used the veggies I had in my fridge, although you can use any stir fry veggie like snow peas, carrots, zucchini, bok choy, etc.
The sauce here is a typical stir fry sauce with plenty of ginger and garlic. We all loved this, and my daughter went and ate more out of the wok after we finished dinner, so I know it was a hit. 🙂
Rice Cake Stir Fry with Chicken and Veggies
Ingredients
For the sauce:
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- salt to taste
- 1 tsp sesame oil
- 4 tbsp soy sauce
- 2 tbsp chinese soy vinegar or rice vinegar
- water as needed
For the stir fry:
- 1 package boneless skinless chicken breasts sliced thinly
- oil for the wok or skillet
- 1 bag fresh spinach
- 4 garlic cloves minced
- 2 tbsp minced fresh ginger
- 1/2 head broccoli cut into small florets
- 1 onion cut into wedges
- 4 scallions sliced
- 3 cups rice cakes rinsed before using them – you can use straight from frozen, just rinse them right before use.
Instructions
- Mix the sauce ingredients together other than water, and set aside.
- Heat the wok over high heat with a tbsp of oil and cook the broccoli and onion and stir fry, tossing occasionally until the vegetables have black spots and are crisp/tender. Set aside.
- Add another tbsp of oil to the wok and add the chicken. Cook, stirring occasionally, until it is nicely browned and cooked nearly through. Add the ginger, garlic and the rice cakes, along with the sauce and a little water. Reduce heat to medium low and simmer, tossing now and then, to let the rice cakes cook.
- The rice cakes take about 5-7 minutes to cook from frozen, so add a little more water as needed if the pan is getting dry and keep stirring them. Taste one now and then, to check doneness. They should be soft, not hard, but still chewy.
- Add in the spinach and the onion/broccoli as well as the scallions and toss it all together, simmering until the sauce is thick. The rice cakes will thicken the sauce. Serve with chili crisp and extra soy sauce.
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