Stir-Fried Rice Cakes with Bok Choy and Snow Peas
By Andrea Rivera WawrzynPublished on February 17, 2023
Time
35 minutes
Yield
Serves 4
What Kids Are Saying
“If you like spicy, this is a good recipe.” —Emmett, recipe tester, age 9
Ingredients
Before You Begin
If using frozen Korean rice cakes, be sure to defrost them before cooking. You can find rice cakes and gochujang, a spicy Korean chile paste, in the Korean section of many supermarkets or in Korean markets. If you like things spicy, use the full amount of gochujang.
Instructions
- In small bowl, whisk soy sauce, sugar, sesame oil, hoisin, and gochujang until combined. Set aside.
- Cut, wash, and chop bok choy following photo, “Step-by-Step: How to Prep Baby Bok Choy.”
- Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering, about 2 minutes (oil should be hot but not smoking).
- Add scallions to skillet and cook, stirring occasionally with wooden spoon, until scallions are just beginning to brown, about 2 minutes.
- Add garlic to skillet and cook for 30 seconds. Stir in rice cakes, separating any that are stuck together, and bok choy. Add water and cover with lid. Cook, covered, until bok choy is bright green and liquid has begun to evaporate, about 3 minutes.
- Use oven mitts to remove lid. Add soy sauce mixture and snow peas to skillet and stir until well combined. Cook, stirring occasionally, until sauce is thickened, 1 to 2 minutes. Turn off heat. Serve.
Time
35 minutesYield
Serves 4What Kids Are Saying
“If you like spicy, this is a good recipe.” —Emmett, recipe tester, age 9Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This weeknight, family-friendly stir-fry is so simple, even kid chefs can help make dinner! It stars chewy Korean rice cakes, baby bok choy, snow peas, and a slightly spicy sauce thanks to a bit of gochujang (a Korean chile paste). This recipe provides an opportunity for kids to practice mincing garlic cloves. First, they can crush each clove using the flat bottom of a measuring cup and remove the papery skins. To mince, they should place one hand on the handle of their chef’s knife and rest the fingers of their other hand on top of the blade. Using a rocking motion, they should chop the garlic repeatedly into very small pieces, pivoting the knife as they chop and stopping to carefully wipe garlic from the blade as needed. Kids might notice that, the more they chop, the stronger the garlic’s smell becomes. That’s because when garlic’s tiny cell walls are broken, a chemical reaction occurs that produces a compound called allicin, which creates garlic’s signature smell. The more they chop, the more allicin that’s produced! (In contrast, a whole clove of garlic won’t have an odor, because its cells are all intact.)
Before You Begin
If using frozen Korean rice cakes, be sure to defrost them before cooking. You can find rice cakes and gochujang, a spicy Korean chile paste, in the Korean section of many supermarkets or in Korean markets. If you like things spicy, use the full amount of gochujang.
Instructions
- In small bowl, whisk soy sauce, sugar, sesame oil, hoisin, and gochujang until combined. Set aside.
- Cut, wash, and chop bok choy following photo, “Step-by-Step: How to Prep Baby Bok Choy.”
- Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering, about 2 minutes (oil should be hot but not smoking).
- Add scallions to skillet and cook, stirring occasionally with wooden spoon, until scallions are just beginning to brown, about 2 minutes.
- Add garlic to skillet and cook for 30 seconds. Stir in rice cakes, separating any that are stuck together, and bok choy. Add water and cover with lid. Cook, covered, until bok choy is bright green and liquid has begun to evaporate, about 3 minutes.
- Use oven mitts to remove lid. Add soy sauce mixture and snow peas to skillet and stir until well combined. Cook, stirring occasionally, until sauce is thickened, 1 to 2 minutes. Turn off heat. Serve.
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