Directions
- 1Make sure all the rice cakes are separated and the vegetables are sliced/minced.
- 2In a pot over medium heat, add the grapeseed oil.
- 3Add the garlic and ginger. Cook, stirring, for about 30 seconds, or until fragrant.
- 4Add the beef. Cook, stirring for 1 minute.
- 5Add the cabbage and mushrooms. Cook, stirring, for about 1 minute, or until the cabbage has softened.
- 6Add the rice cakes, and stir to combine. Let cook until slightly softened, about 1 minute.
- 7Meanwhile, make the sauce: In a bowl, whisk together the soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, sesame oil, black pepper, and MSG. Make the slurry: In a separate bowl, whisk together the water and cornstarch until smooth.
- 8Once the rice cakes get a little soft, add the sauce and slurry, then stir to combine.
- 9Garnish with sliced scallions.
Ingredients
- 2 tablespoons grapeseed oil
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 0.5 pound sliced ribeye beef
- 10 fresh shiitake mushrooms, thinly sliced
- 1 cup sliced green cabbage
- 1 pound rice cakes
- 2 scallions, sliced
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Chinese cooking wine
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
- 0.5 teaspoon MSG
- 0.25 cup water
- 1 tablespoon cornstarch
Equipment
potbowlwhiskchopsticks
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