Stir-Fried Rice Cake

Taste: Savory-sweet; Cooking Method: Stir-fry; Time: Ten minutes; Difficulty: Easy.

Detailed Steps for Making Stir-Fried Rice Cake

Rice cakes, two sticks

Baby bok choy, a small handful

Carrot, a piece

Peeled small potato, one

Thinly slice the rice cakes

Shred the carrot

Shred the potato

Heat a tablespoon of oil in a wok

Stir-fry the washed baby bok choy briefly, then set aside on a plate (I’m worried about the color being too cooked if it stays in the wok)

Add a little more oil, stir-fry the carrot shreds, then

Add the potato shreds and stir-fry until the ingredients are partially cooked

Add the baby bok choy and mix

Season with a little salt

Add the sliced rice cakes and stir-fry quickly until soft

Season with a little light soy sauce

Continue to stir-fry until the rice cakes are soft

Transfer to a plate

Best served hot, as the rice cakes will harden if they cool down.