New Year Rice Cake and Mushroom Stir Fry Recipe

Ingredients

100g of Chilled ready to go Rice Cakes or Dried Rice cakes ( If dried, soak in water for an hour or overnight)
100g of Chinese leaf ( washed and chopped)
8 Dried Shitake Mushrooms (soaked in warm water until the stem is soft or soak overnight)
100g Fresh bamboo shoot ( finely sliced)
100g Brown shimeiji mushrooms
150g chinese choi sum ( slice into approximately 3inch lengths)
3 gloves of garlic diced
Roasted white sesame seeds to garnish (optional)

Sauce Mix:

2 tbsp light soy sauce

2 tbsp dark dark soy sauce

2 tbsp oyster sauce

1 tbsp xiao xing wine

1/4 tsp of white pepper

1/4 tsp of salt

1 tsp sugar

50ml of cold water

Method

Step 1: Mix all the sauce ingredients in a bowl and set aside

Step 2: Heat a wok or pan, add in 2 tbsp of oil. Wait for the oil to heat up, then add in the chopped garlic. Stir Fry on medium heat, don't let the garlic brown, after 1 min, add in all the vegetables and stir fry for 1 minute.

Step 3: Now add in the Rice Cakes and sauce mix. Cover the pan and let it simmer for 2-3 minutes.

Step 4: Ready to serve. Sprinkle some sesame seeds as garnish.