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Stir Fried Sticky Rice Cakes with Mushrooms and Bok Choy

June 19, 2018
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1 pound ground turkey

2 teaspoons cornstarch

2 teaspoons soy sauce

2 teaspoons peanut oil

16 ounces rice cakes, soaked in water for at least 2-3 hours or overnight

4 cups baby bok choy, cleaned and sliced in halves

½ cup dried shiitake mushrooms, soaked for an hour in warm water, drained and sqeezed

2 cups fresh shiitake mushrooms, sliced

4 green onions, cut into ½ inch pieces

3 garlic cloves, crushed

2 tablespoons peanut oil

2 tablespoons shaoxing wine

2 tablespoons soy sauce

1 tablespoon dark soy sauce

2 tablespoons oyster sauce


Pinch of sugar

½ cup fresh cilantro, chopped


Transfer the ground turkey to a medium bowl. Add the cornstarch, soy sauce and peanut oil. Mix well and let sit.

Heat a wok like pan over high heat. Add the one tablespoon oil. Add the ground pork and cook on high heat for 2 minutes. Add the rest of the oil and add the fresh mushrooms and sauté for 3 to 4 minutes. Add the garlic, green onions, bok choy and soaked mushrooms. Stir fry on high heat for 3 to 4 minutes and add the shaoxing wine. Add the drained rice cakes and mix well. Add the soy sauces, oyster sauce, salt and sugar. Mix well and cook on low heat with lid on till the rice cakes are cooked through but still chewy. Check for seasonings and garnish with cilantro.

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