Rice Cakes with Mixed Vegetables

Ingredients

• 2 tablespoons neutral oil
• 2 star anise pods
• 2 slices ginger
• 2 scallions ((cut into 2-inch/5cm lengths, white and green parts separated) )
• 2 cloves garlic ((chopped))
• 1 cup oyster mushrooms ((torn, can substitute sliced fresh shiitake mushrooms or 3-4 reconstituted dried shiitake mushrooms))
• 1 small carrot ((thinly sliced))
• 2 tablespoons Shaoxing wine
• 1 pound napa cabbage ((cut into 1-inch/3cm pieces))
• 1 pound frozen rice cakes
• 1/2 cup water
• 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 1 cup mung bean sprouts

Instructions

1. 1

   To a wok over medium heat, add the oil, star anise, ginger slices, and white parts of the scallion. Cook for 1 minute, then add the garlic, mushrooms, and carrot. Stir-fry for 1 minute.

2. 2

   Increase the heat to high. Add the Shaoxing wine, followed by the napa cabbage. Stir-fry until the cabbage just starts to wilt, about 30 seconds, and then add the rice cakes and water. Cover, and cook over medium heat for 2 minutes.

3. 3

   Uncover the wok, and stir. With the heat still at medium, add the vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Give everything a stir again.

4. 4

   Increase the heat to high, and finally, add the bean sprouts and the green parts of the scallions.

5. 5

   Stir-fry everything together for 1 final minute, until the rice cakes are tender but still chewy, and the scallion greens are just wilted. Plate and serve!