When it comes to weekday meals, we love to make something simple, quick, and tasty – and definitely enough to eat the next day! One of my favorite go-to meals are stir-frys because it incorporates a lot of vegetables and usually a choice of meat. Typically we make a dish like this with rice noodles, similar to our past dishes like Pad See Ew or Pancit . But to change things up a bit this time around, we are using rice cakes, also known as rice ovalettes. Some other common terms are Shanghai rice cakes or Chao Nian Gao. A complete meal with carbs, veggies, and meat all combined together with soy sauce and oyster sauce is what we like to refer to as comfort food. And believe me, it’s comforting to know that you are not spending hours in the kitchen after a long day at work! Just heat up the wok or large pan and throw all the ingredients together for a fabulous Chinese stir-fry dinner without all the excessive oil and fat from the restaurant!
The rice cakes (ovalettes) come packaged either dry or fresh. The one we bought is fresh and vacuum-packed, so it lasts a really long time in the fridge. The texture of these rice cakes is known to be chewy and dense. It actually somewhat reminds me of the Italian gnocchi. It is most popular in stir-frys, but can also be eaten in soup.
Using our new glass bowl set, I arranged all of the ingredients so it's easy to see what is needed for this recipe: 2 lbs of rice cakes (soaked in water for about 30 minutes), 7 cups of sliced napa cabbage, 1 lb of sliced ribeye (marinated right before cooking in 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp garlic), 1/2 onion sliced, 1 cup shredded carrots, 2 tbsp green onion (for garnish), 1 tbsp minced ginger, and 1 tbsp minced garlic.
First, cook the rib-eye in some oil until almost cooked through. Remove from the pan so it doesn't overcook and set aside.
In a wok, cook the onions with the ginger and garlic until fragrant.
Next, add the napa cabbage and carrots and cook through for about 2-3 minutes.
Next, drain the rice cakes and add it to the wok and cook for about 3-5 minutes. The heat will soften the rice cakes.
Finally, add 2 tbsp soy sauce, 1/4 cup oyster sauce, and 1 tbsp sesame oil. Toss the rib-eye in the wok and mix together. Taste and adjust for seasonings. We added some freshly cracked pepper.
Garnish with the green onion and looks like dinner is served! We like to have our dish of Stir Fried Rice Cakes with Rib-eye with hot green tea, just like at the Chinese restaurant. Substitute the rib-eye for any kind of meat you have, like chicken, pork, or shrimp. For the veggies, you can use bell peppers, broccoli, bok-choy, or any other favorable vegetable you prefer. It's a really basic and simple dish to prepare, and you'll have a blast working out your jaw because these rice cakes are a little tough and chewy, which makes the texture so much fun to enjoy! Have fun sprucing up the ingredients and let us know what worked for you. Hope you like our version!
To view or print-out this recipe, click here: Stir Fried Rice Cakes with Rib-Eye