An image of those sweet Quaker rice cake snacks you find at most grocery chains might be popping up in your mind at this time, but that is not the kind of rice cake I am cooking today. The type of rice cakes I am referring to looks like this:
Its texture has been compared to mochi or gnocci. I think of it is a type of asian pasta – soft, slightly chewy, and absorbs sauces well. This is a quick and delicious vegetable dish to add to your dinner menu.
1 cup sliced mushrooms
1 TB chopped green onions
2-3 cups chopped napa cabbage
1/2 cup frozen rice cakes
1/4 cup chicken broth
1 TB soy sauce
dash of sesame oil
1) Turn heat to medium high and add oil to a large wok (or any large deep pan). Add mushrooms and green onions, cook until slightly tender. Sprinkle with salt.
2) Stir in the napa cabbage and cook until the cabbage is slightly tender. Then sprinkle the rice cakes on top of the veggies. Pour in the chicken broth. Cover the pot, turn heat to medium low, and let the pot simmer until rices cakes are soft but still chewy.
3) Stir in soy sauce and sesame oil. Add salt to taste.
Serve with rice.