Stir-Fried Rice Cakes with Crab recipe - ingredients, nutrition and when to eat it
This Chinese-style dish combines chewy rice cakes and tender crab with vegetables and oyster sauce.
This Chinese-style dish combines chewy rice cakes and tender crab with vegetables and oyster sauce. Its savory, salty flavor makes it a hearty lunch or dinner, or a light snack with drinks.
Chinese · 20 minutes to cook
Nutrition (per 388g serving): 537.2 kcal · protein 17.9g · carbohydrate 81.2g · fat 15.6g · sodium 913.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice cakes are stuck together, separate them before stir-frying.
Tips: Add the crab at the end and stir-fry briefly to keep it from breaking apart.
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Ingredients (1 serving)
- Rice cakes — 150 g
- Crab meat — 60 g
- Bok choy — 1 pc
- Onion — 0.3 pc
- Garlic — 1 clove
- Oyster sauce — 1 tsp
- Soy sauce — 0.5 tsp
- Cooking oil — 1 Tbsp
- Water — 2 Tbsp