Asian

Spicy rice cake, dumpling and greens stir-fry

Name: Spicy rice cake, dumpling and greens stir-fry recipe
Yield: 4
Cuisine: /asian
Ingredients: 750g rice cakes (from Asian grocers); 2 tbs vegetable oil; 450g frozen mini pork dumplings; 5cm piece (25g) ginger, peeled, cut into matchsticks; 4 garlic cloves, thinly sliced; 1 baby bok choy, cut into 3cm pieces, stems and leaves separated; 1 bunch choy sum, cut into 6cm lengths, stems and leaves separated; 2 long green shallots, thinly sliced; 2 tbs gochujang (Korean fermented chilli paste, from Asian grocers); 2 tbs ssamjang (fermented soy and chilli paste, from Asian grocers); 2 tbs soy sauce; 1 tbs caster sugar; 1 tbs sesame oil; 2 tbs oyster sauce; 1/4 cup (60ml) shaohsing

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by Georgina Esdaile

Food Editor

May 20, 2022

Food writer Georgina Esdaile shares her Korean-style dumpling stir-fry.

750g rice cakes (from Asian grocers)
2 tbs vegetable oil
450g frozen mini pork dumplings
5cm piece (25g) ginger, peeled, cut into matchsticks
4 garlic cloves, thinly sliced
1 baby bok choy, cut into 3cm pieces, stems and leaves separated
1 bunch choy sum, cut into 6cm lengths, stems and leaves separated
2 long green shallots, thinly sliced

Stir-fry sauce

2 tbs gochujang (Korean fermented chilli paste, from Asian grocers)
2 tbs ssamjang (fermented soy and chilli paste, from Asian grocers)
2 tbs soy sauce
1 tbs caster sugar
1 tbs sesame oil
2 tbs oyster sauce
1/4 cup (60ml) shaohsing

Method

1.

For stir-fry sauce, place all ingredients in a bowl and whisk to combine. Set aside.
2.

Place rice cakes in a bowl and cover with boiling water. Set aside for 20 minutes to soften, then carefully pull apart to separate. Drain well. (Alternatively, place rice cakes in a bowl and microwave for 2 minutes to soften, then pull apart.)
3.

Heat 1 tbs oil in a wok over high heat.
4.

Add rice cakes and cook, stirring frequently, for 5-6 minutes until golden brown. Add the dumplings and 1/3 cup (80ml) water and cook, carefully stirring, for 3-4 minutes until dumplings have softened and water has evaporated. Remove from wok and set aside.
5.

Return wok to high heat. Add remaining 1 tbs oil, then add the ginger and garlic and toss to combine. Add the stems of the bok choy and choy sum and cook for 3-4 minutes until softened. Return rice cakes and dumplings to the wok with the bok choy and choy sum leaves and stir fry sauce. Cook for a further 2 minutes, or until warmed through and the greens have wilted. Sprinkle with long green shallot and serve immediately.