Vegetarian Stir-Fried Rice Cakes

These Vegetarian Stir-Fried Rice Cakes are a delightful blend of chewy rice cakes and fresh vegetables, tossed in a savory soy sauce and sesame oil mixture. This dish is not only flavorful but also offers a satisfying texture, making it a perfect vegetarian alternative to traditional seafood stir-fries.

Ingredients

• Rice cakes - 200 grams
• Broccoli florets - 100 grams
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Green onions - 2, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Soak the rice cakes in warm water for about 15 minutes to soften them, then drain and set aside.
2. Heat the vegetable oil in a large pan or wok over medium heat. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
3. Add the broccoli, carrot, and red bell pepper to the pan. Stir-fry for about 4-5 minutes until the vegetables are tender but still crisp.
4. Add the soaked rice cakes to the pan, followed by the soy sauce and sesame oil. Stir well to combine all ingredients and cook for an additional 3-4 minutes, allowing the flavors to meld.
5. Season with salt and black pepper to taste. Stir in the chopped green onions.
6. Serve hot, garnished with sesame seeds.

Nutrition

• Calories: 360
• Protein: 8 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 13 g
• Saturated Fat: 1 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Low in cholesterol, making it heart-healthy.

Tags