This stir fry with ricecake noodles appeals to me. Seems like should be a quick recipe and can adjust based on what your have around. I will skip the cabbage and use brocolli and spinach I have them around. The ricecake noodles are frozen from hmart and shrimp is usually frozen. By soaking both they defrost and retain moisture for the stir fry. I don’t have a wok but use a large saute pan.
youtube video
Ingredients
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- spinach ends removed
- few leaves napa cabbage, ends removed, sliced thin
- dried or fresh shitake mushrooms 3-4, sliced thin
- 1/2 lb frozen large shrimp, soak bowl of water 15m, make sure cleaned and deveined
- 1c rice cakes, rinse and soak in cool water
- 1T light soy sauce
- 1/4T dark soy sauce
- 1T oyster sauce
- 1/2t rice wine (substitute water)
- 1t sugar
- vegetable oil
- drizzle seasame oil
- white pepper (optional)
Steps
First Step
- prepare vegetables, chop
- soak shrimp and rice cakes
- mix
- heat up wok or large saute pan with about 1T oil
- add vegetables, saute 1-2m until start to soften
- add rice cakes
- add sauce and stir
- add 1/4c water
- let cover and cook for 1-2m to reduce liquid
- add shrimp and stir fry 1-2m
- sauce will thicken
- drizzle with seasame oil, white pepper
