“An easy appetizer which I suppose can be served as the main dish also. To make vegetarian simply substitute the chicken broth with vegetable broth.”
READY IN:
40mins
SERVES:
6
YIELD:
12 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Add 2 more tablespoons of oil to wok or skillet and then mushrooms. Stir fry 2 to 3 minutes until softened. Set aside.
  5. 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.
  6. 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.
  7. Place vegetable mixture in serving dishes and serve with rice cakes on top.

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