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Chewy rice cakes stir-fried with ground chicken, smoked tofu, komatsuna, ginger,…

Chewy rice cakes stir-fried with ground chicken, smoked tofu, komatsuna, ginger,…

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Chewy rice cakes stir-fried with ground chicken, smoked tofu, komatsuna, ginger, garlic + scallions, and spicy chili bean sauce (doubanjiang 辣豆瓣醬).
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In a small bowl, mix together about 2 Tbsp. spicy bean sauce, ¼ cup Shaoxing wine, 1-2 Tbsp. rice vinegar, a couple small pinches of sugar, and a splash of soy sauce. Set aside.
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In a large skillet, heat neutral oil on medium-high and sauté a pound of ground chicken (or pork), pressing down occasionally. Cook undisturbed for about 3-4 minutes until bottom is golden and chicken is mostly cooked through. Toss in some minced ginger, garlic and whites of scallions and stir-fry with chicken for about 2 minutes. Transfer chicken mixture to a bowl and set aside.
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In the same pan, on medium heat, simmer about ½ cup of chicken broth and add a 1lb. pack of Korean flat rice cakes. Let the rice cakes steam and soften a bit, stirring often. Toss in the sliced smoked tofu (sliced from a small block, can omit), and a few handfuls of komatsuna (can substitute with torn bok choy or tatsoi). Combine with rice cakes and return reserved chicken back into the pan. Stir to combine. Drizzle in the reserved doubanjiang mixture all over the rice cakes, chicken and veg. Stir to combine thoroughly so the sauce reduces a bit and coats everything, about 1 min. When everything is warmed through and the veg has wilted a bit, transfer to serving plates, top with sesame oil, sesame seeds and sliced scallions. Serve with sambal on the side if you want some extra spiciness.
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Small blocks of 5-spice or smoked tofu is available in any Asian market. Komatsuna is a Japanese mustard leafy green. You can get high-quality ones from @assawagafarm or you can substitute with tatsoi or bok choy instead! ?

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