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Ingredients (Serving 3, Serving size 3)

  • 2 slices ginger
  • 2 scallions (2-inches lengths)
  • 2 cloves of garlic
  • 1 cup oyster mushrooms
  • 1 small carrot
  • 2 tbsp Shaoxing wine
  • 1 cup Napa cabbage
  • 1 cup rice cakes
  • ½ cup bean sprouts
  • ½ cup water
  • 2 tbsp natural oil
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • ½ tsp sugar
  • ½ tsp sesame oil

Instructions:

  1. Bring wok over to medium-high heat, add oil, ginger slices, and scallion. After 1 minute, add garlic, oyster mushrooms, and carrots, and stir-fry for another minute.
  2. Add Shaoxing wine to the stir-fry, then add Napa cabbage. Stir-fry for about 1 minute, add in rice cake and water and allow them to cook for 3 minutes with lid at medium heat.
  3. Remove the lid, add in oyster sauce, light soy sauce, dark soy sauce, sugar, and sesame oil. Give them a nice stir.
  4. Bring the heat to high, add in bean spout for final mix. Stir-fry everything together until rice cakes are tender and veggies are all cooked.
  5. Plate and serve!

Nutrition facts:

  • Calories: 483
  • Total Fat: 13.5g (17% DV)
    • Saturated Fat: 2g (10% DV)
  • Cholesterol: 0%
  • Sodium: 557mg (24%)
  • Total Carbohydrate: 81.8g (30% DV)
    • Dietary fiber: 8.7g (31%)
    • Total Sugars: 7.7g
  • Protein: 12.1g
  • Vitamin D: 23mcg (116% DV)
  • Calcium: 93mg (7% DV)
  • Iron: 4mg (20% DV)
  • Potassium: 866mg (18% DV)

Source of recipe: The Woks of Life, with modification.

Rice Cakes with Mixed Vegetables  – The Woks of Life

Nutrition information: Recipe Calorie and Nutrition Calculator (verywellfit.com)