Rice Cakes With Mushrooms and Peppers
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
12 cakes
- Serves:
- 6
ingredients
- 3⁄4 cup short-grain rice
- 1 3⁄4 cups water, divided
- 14 ounces chicken broth (can)
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 2 teaspoons red wine vinegar
- 2 tablespoons cornstarch
- 3 tablespoons peanut oil, divided
- 1 1⁄2 teaspoons fresh ginger, minced
- 2 garlic cloves, sliced thin
- 1 red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 8 ounces mushrooms, quartered (button, white or baby bella)
- 4 ounces shiitake mushrooms, sliced (or other exotic mushroom)
- 1 teaspoon sesame oil
- vegetable oil (for frying)
directions
- Rinse rice to remove excess starch. Combine rice with 1 1/2 cup water in a medium saucepan, bring to a boil over medium high heat, reduce heat to low, cover and cook 15 to 20 minutes until liquid is absorbed and rice is done. Let cool.
- In a medium bowl combine chicken broth, soy sauce, sugar and red wine vinegar. Combine cornstarch and remaining 1/4 cup water in a cup, set aside.
- Heat 1 tablespoon peanut oil in a wok or large skillet over medium high heat. Add ginger and garlic and stir fry about 10 seconds. Add red and green bell pepper and stir fry 2 or 3 minutes. Remove and set aside.
- Add 2 more tablespoons of oil to wok or skillet and then mushrooms. Stir fry 2 to 3 minutes until softened. Set aside.
- Add chicken broth to wok and bring to a boil. Stir cornstarch mixture and add to wok. Cook until thickened. Stir in sesame oil. Return vegetables and stir. Cover to keep warm.
- Shape rice into 12 2-inch cakes (you may want to wet your hands for this). Heat 2 to 3 inches vegetable oil in a large skillet over medium high heat. Cook rice cakes 2 to 3 minutes, until puffed, turning to cook both sides. Drain on paper towels. This can be done in batches.
- Place vegetable mixture in serving dishes and serve with rice cakes on top.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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