Vegetarian Stir-Fried Chinese Rice Cakes (Su Chao Erkuai) | Saveur

Name: Vegetarian Stir-Fried Chinese Rice Cakes (Su Chao Erkuai) | Saveur
Ingredients: 3 tbsp. vegetable oil; 3 ⁄ 4 lb. Yunnan-style rice cakes (erkuai), cut 1/8-inch thick into triangular slices (2 1/2 cups), or substitute thawed frozen sliced Korean rice cakes (ovalettes); 2 cups (3 1/2 oz.) Napa cabbage, cut crosswise into 2-inch strips; 3 tbsp. (1 oz.) pickled mustard greens, cut into 1-inch pieces; 1 tbsp. Chinese light soy sauce; 1 ⁄ 4 cup thinly sliced scallions, white and light-green parts only; 6 dried Thai chilies, stemmed and sliced crosswise into 1/2-inch pieces

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Stir fried erkuai—chewy Yunnan rice cakes—with hot chiles and fresh and pickled greens are simple and spicy vegetarian side.

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Ingredients

3 tbsp. vegetable oil
3⁄4 lb. Yunnan-style rice cakes (erkuai), cut 1/8-inch thick into triangular slices (2 1/2 cups), or substitute thawed frozen sliced Korean rice cakes (ovalettes)
2 cups (3 1/2 oz.) Napa cabbage, cut crosswise into 2-inch strips
3 tbsp. (1 oz.) pickled mustard greens, cut into 1-inch pieces
1 tbsp. Chinese light soy sauce
1⁄4 cup thinly sliced scallions, white and light-green parts only
6 dried Thai chilies, stemmed and sliced crosswise into 1/2-inch pieces