Stir-Fried Rice Cakes with Shrimp recipe - ingredients, nutrition and when to eat it
Chewy rice cakes are stir-fried with shrimp and vegetables in a soy sauce seasoning.
Chewy rice cakes are stir-fried with shrimp and vegetables in a soy sauce seasoning. Savory and pleasantly salty, with springy shrimp, it makes a satisfying lunch or dinner.
Chinese · 20 minutes to cook
Nutrition (per 469.5g serving): 638.5 kcal · protein 25g · carbohydrate 99.5g · fat 16.2g · sodium 2043.7mg
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 start sticking to the pan, add water a tablespoon at a time as you stir-fry.
Tips: Thaw frozen shrimp completely and pat dry so they don’t water down the sauce.
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Ingredients (1 serving)
- Rice cakes — 180 g
- Shrimp — 80 g
- Bok choy — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Cooking oil — 1 Tbsp
- Soy sauce — 1 Tbsp
- Oyster sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Ground black pepper — 0.2 tsp
- Water — 2 Tbsp