Mushroom Stir Fry with Asian Rice Cakes

Mushroom Stir Fry with Asian Rice Cakes

  • 2 cups rice cakes

  • 1/4 cup soy sauce

  • 2 Tbs. rice vinegar

  • 1 Tbs. brown sugar

  • 1 Tbs sesame oil

  • 1/4 cup water

  • 2 Tbs. neutral oil

  • 1 lb wild mushrooms, roughly chopped

  • 1 cup zucchini, thinly sliced

  • 1 shallot, minced

  • 2 cloves garlic, minced

  • 1 Tbs. fresh ginger grated

  • Garnish with fresh herbs

Soak the rice cakes in a large bowl of cold water for 20 minutes. Drain and set aside.

In a large bowl combine the soy sauce, rice vinegar, brown sugar, sesame oil, and water. Set aside.

In a large saute pan over medium high heat warm the oil. Add the mushrooms in an even layer, working in batches if necessary, until the edges are golden brown. Remove from the pan. Add the rice cakes and saute for 2 to 3 minutes or until browned slightly.

Add the shallot, garlic, and ginger. Cook for 30 seconds. Add the soy mixture and cook over high for about 1 minute or until soy mixture is reduced down by at least half. Add the zucchini and mushrooms back to the pan stir well.

Serve topped with fresh herbs and your favorite Asian hot sauce.

Makes 2 to 4 servings

Fridge ForagingAmanda FredericksonComment