Vegetarian rice cake stir-fried with 5-spice baked tofu, gai lan (aka chinese broccoli 芥蘭) and shiitake, along with lots of ginger, garlic, scallions, and a simple + flavorful soy sauce mixture. Super easy, satisfying and delicious on its own or as a side dish for any meat-centric meals.
In a small bowl, mix ¼ cup each of soy sauce and shaoxing rice wine with 1 tsp sugar. In a separate small bowl, mix ½ Tbsp cornstarch with 2 Tbsp water. Set both bowls aside. Optional: In another bowl, cover two dried shiitake mushrooms (stems removed) with boiling hot water for about ½ hour until softened. Remove mushrooms from liquid, slice and set aside. Reserve ¼ cup of soaking liquid for later.
Heat up some neutral oil in a wok on med-high heat until super hot. Add in the chopped gai lan (or your preferred sturdy greens) with minced garlic, ginger and white/pale green parts of scallions and stir fry for about 2 min until greens have brightened + softened a bit. Remove everything from wok and set aside.
Over medium heat, add more oil to the wok and stir in a 1lb. package of sliced Korean rice cakes. Toss frequently to separate the rice cakes. Cook until they’re softened a bit and turn slightly golden. Add in a pack of sliced five-spice baked tofu (found in Asian grocery stores), shiitake (if using) and stir together to warm through, about 1 min. Return the gai lan back to the wok, give everything a quick toss and add in the soy sauce mixture (and shiitake soaking liquid). Toss to combine and warm everything through. Add in the cornstarch mixture to thicken the sauce–this step is optional.
Before serving, toss in some toasted sesame oil, toasted sesame seeds, ground Szechuan pepper, and scallion greens. Transfer rice cake stir fry to a serving platter or divide between plates and serve with chili garlic sauce (store-bought ?) at the table. #f52meatless