Rice Noodle Cakes With Peanutty Veg Food

VEGAN TTEOKBOKKI (떡볶이) WITH VEGETABLES

Steps:

• Add the vegetable broth to a deep pan or pot and bring to a simmer over high heat. Add the cabbage, white parts of the green onions, carrot, and garlic; reduce the heat to medium-low and simmer for 2 to 3 minutes.
• Stir in the gochujang (paste), gochugaru (flakes), tamari, and sugar. Add the mushrooms and simmer for an additional 1 to 2 minutes.
• Add the rice cakes to the pan/pot and simmer for 15-20 minutes, stirring occasionally. The rice cakes will soften and grow a larger, while the sauce will decrease and thicken.
• Turn the heat off and stir in the green onions and sesame oil (optional). Top with sesame seeds, then serve warm.

STIR-FRIED RICE CAKES (NIAN GAO)

Steps:

• Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
• Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
• Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
• If using mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.
• Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
• Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even "bed" of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
• Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
• Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!

RICE CAKES WITH PEANUT SAUCE AND HOISIN

Steps:

• Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
• Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
• Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
• To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.

RICE NOODLE CAKES WITH PEANUTTY VEG

Steps:

• Cook the noodles according to the packet. Drain and leave until they become sticky.
• Heat 1 tbsp of the oil and stir fry the garlic, ginger and chilli. Remove half of the mixture and set aside.
• Add the coconut milk, peanut butter, soy sauce, coriander and lime juice to the pan. Stir well and add 4 tbsp warm water stir until smooth and set aside.
• Add the reserved chilli mix to the rice noodles along with the egg white and spring onion and mix well. Form the mixture into 8 patties either with your hands or the aid of a metal ring.
• Heat 2 tbsp of the oil and cook the rice cakes for 3 mins each side. set aside.
• Either use a Y peeler to cut your veg into ribbons or slice finely. Stir fry in the remaining oil until tender (about 2 mins).
• Serve two noodle cakes per person topped with the stir fried veg and peanut sauce.