Korean Style Rice Cake Stir Fry

Steps

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1. 1
   Bring a pot of water to boil for the rice cakes. Peel and cut the red onion into bite-sized pieces, and cut the broccolini into similar pieces. Finely mince the garlic. Thinly slice the carrot into a shape similar to the rice cakes. Remove the stem ends from the shiitake mushrooms and slice them lengthwise. Cut the baby corn in half.
   ▶ ≈0:29
2. 2
   Combine soy sauce, dark soy sauce, chili oil, maple syrup, and plant-based oyster sauce to make the sauce. Stir well and set aside.
   ▶ ≈1:38
3. 3
   Once the water comes to a boil, add the rice cakes and cook for about 5 to 6 minutes, stirring occasionally.
   ▶ ≈2:25
4. 4
   Heat a sauté pan over medium heat and add the avocado oil. Add the red onions and carrot, and sauté for 2 to 3 minutes.
   ▶ ≈2:34
5. 5
   Add the garlic, shiitake mushrooms, and broccolini, and continue sautéing for 3 to 4 minutes until the vegetables soften.
   ▶ ≈3:04
6. 6
   When the rice cakes are cooked, add a splash of the rice cake cooking water to the pan. Drain the rice cakes and add them to the sauté pan. Add the baby corn, bean sprouts, and sauce, and sauté for another couple of minutes until all flavors combine.
   ▶ ≈3:18
7. 7
   Plate the stir-fry and top with freshly chopped green onions and white sesame seeds.
   ▶ ≈3:55