Sichuan-Style Stir-Fried Rice Cakes with Chili Oil recipe - ingredients, nutrition and when to eat it
This Sichuan-style dish is made by stir-frying rice cakes with chili oil, vegetables, and meat over high heat.
This Sichuan-style dish is made by stir-frying rice cakes with chili oil, vegetables, and meat over high heat. The spicy, fragrant oil coats the chewy rice cakes for a satisfying meal. It’s a great choice when you’re in the mood for a spicy dinner.
Chinese · 20 minutes to cook
Tips: If the rice cakes stick to the pan, add water a tablespoon at a time as you stir-fry.
Tips: Sichuan peppercorns have a strong aroma, so start with a small amount and add more to taste.
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Ingredients (1 serving)
- Rice cake — 180 g
- Lean pork — 70 g
- Bok choy — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Chili oil — 1 Tbsp
- Doubanjiang — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 pc
- Sichuan peppercorns — 0.3 tsp
- Vegetable oil — 1 tsp
- Water — 2 Tbsp