Description
Chinese rice cake stir fry is a healthy and easy vegan recipe for Chinese New Year with napa cabbage, tempeh, mushrooms & gluten-free sauce
Ingredients
Scale
- 450g sliced dried rice cake, roughly 16oz
- 1 tbsp cooking oil, or as needed
- 4 cloves garlic, minced
- 8oz tempeh, TVP or other faux meat of choice
- 1 1/2 cups shiitake mushrooms, sliced
- 2–3 cups napa cabbage, roughly chopped
- 2–3 cups baby bok choy, sliced
- 1/4 cup vegetable broth
- 1–2 scallions, for garnish
Vegan Chinese Stirfry Sauce
- 1 1/2 tbsp gluten free soy sauce
- 1 tbsp vegan, gluten free oyster sauce
- 1/2 tsp sugar, or coconut sugar
- 1 tsp cornstarch or arrowroot powder
- 1 tbsp dry sherry (optional)
Instructions
- Soak your dry sliced rice cakes in cool water to loosen and soften them about 1-2 hours before cooking. Meanwhile, prepare your vegetables and whisk together your sauce ingredients.
- In a wok or large frying pan, sauté garlic, mushrooms and crumbled tempeh with half of your stirfry sauce.
- Add the remaining vegetables, napa cabbage and bok choy and sauté again.
- Drain your rice cakes and add them to the pan along with vegetable broth, then cover and let soften for a few minutes. Finally, add remaining sauce, sauté and enjoy.
- Garnish with scallions if desired.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: main dishes
- Method: sautéing
- Cuisine: Chinese
Keywords: asian, chinese new year, rice cakes, lunar new year, chao nian gao, nian gao, chinese, one pan, gluten free, vegan