Rice Cakes With Salted Shanghainese Greens, Bamboo Shoots, and Green Soybeans
Rice cakes stir-fried with salted Shanghainese greens, bamboo shoots, and green soybeans. A flavorful and easy-to-make dish.
Rice cakes stir-fried with salted Shanghainese greens, bamboo shoots, and green soybeans. A flavorful and easy-to-make dish.
- 1 cup boiling water
- 2 tablespoons shaoxing rice wine
- 3 tablespoons peanut or vegetable oil
- 4 green onions, trimmed and chopped
- 1 winter bamboo shoot, defrosted if frozen and peeled and blanched if fresh, cut into julienne (about 1 cup)
- 1 cup shelled green soybeans (edamame), defrosted
- about 1 cup (6 ounces) chopped salted shanghainese greens (or store-bought), rinsed, squeezed dry, and any large pieces chopped (see note)
- 12 ounces (about 2 1/4 cups) sliced ningbo-style rice cakes, slices separated, if necessary
Step-by-step
- Place a wok over high heat and add the oil.
- Toss in the green onions and stir them around to release their fragrance.
- Before they start to brown, add the bamboo shoot and soybeans.
- Toss these in the hot oil for about 1 minute to heat them through, then add the salted greens.
- Toss these together for about 30 seconds and then add the rice cakes.
- After you stir-fry the rice cakes for a minute or so, pour the rice wine and boiling water around the edge of the wok.
- Continue to toss the rice cakes until most of the liquid has been absorbed.
- Taste and adjust the seasoning, if necessary.
- Serve hot in bowls.
A Busy Mom's Quick and Delicious Chinese Dinner
As a working mom, time is always of the essence. Juggling work, kids' activities, and household chores leaves little room for elaborate cooking. But that doesn't mean I have to compromise on delicious, healthy meals. This recipe for Rice Cakes with Salted Shanghainese Greens, Bamboo Shoots, and Green Soybeans is a perfect example of how a quick weeknight dinner can be both satisfying and flavorful. It's a dish I discovered in Carolyn Phillips' amazing cookbook, "All Under Heaven," a treasure trove of Chinese regional recipes. This particular recipe spoke to me – it's fast, uses readily available ingredients (or easily sourced ones), and packs a punch of authentic Chinese taste.
The beauty of this recipe lies in its simplicity. The ingredients are relatively straightforward – rice cakes, readily available in many Asian grocery stores or even some larger supermarkets, salted Shanghainese greens (which I find online or sometimes in specialty stores – think of them as a flavorful, salty cousin to sauerkraut), bamboo shoots (easily found canned or frozen), and green soybeans (edamame). The method is a straightforward stir-fry, perfect for a weeknight when I need a meal on the table quickly. The wok sizzles, the aromas fill the kitchen, and in less than 20 minutes, a delicious and healthy dinner is ready to be enjoyed. My kids, surprisingly, love the slightly salty, savory flavors. Even my picky eater finishes his bowl, which is always a win in my book.
What I particularly appreciate is the versatility of this dish. Feel free to adjust the ingredients based on what you have on hand. For instance, if I don't have bamboo shoots, I can substitute with other vegetables like mushrooms or bell peppers. The salted Shanghainese greens add a unique umami depth; however, if I can’t find them, I can use a substitute like bok choy or even some well-drained kimchi for a similar savory tang. It’s a recipe that allows for improvisation while still delivering a consistently satisfying result. The rice cakes provide a lovely textural contrast to the softer vegetables, absorbing the savory sauce beautifully.
Beyond the convenience and adaptability, this recipe holds a special place in my heart because it allows me to share a taste of another culture with my family. Exploring different cuisines is a passion of mine, and this dish is a perfect gateway to the wonderful world of Chinese cooking, even for those who are beginners like myself. It's not just about the food; it's about the shared experience of enjoying a meal together, appreciating new flavors, and creating family memories around the dinner table. And with a dish this easy and delicious, that’s a win I relish every single time. The vibrant green color of the greens and soybeans is appealing, and the warm, comforting flavors make it a perfect weeknight dinner that’s both quick and satisfying. I often double the recipe so there are leftovers for lunch the next day – a true time saver for a busy mom like me.
This simple stir-fry is more than just a meal; it’s a testament to the fact that delicious and healthy food doesn’t have to be complicated or time-consuming. It’s a reminder that even in the midst of a busy life, there’s always time for a delicious, home-cooked meal that brings family together and leaves everyone feeling satisfied. The ease and speed of preparation are what make it a regular feature in our dinner rotation. It’s become a family favorite, a quick and easy meal that’s surprisingly sophisticated in taste and utterly satisfying in the end. I highly recommend trying it – you won't be disappointed.
Tips for Success:
- Use a good quality wok for even cooking and optimal flavor development.
- Don’t overcrowd the wok; work in batches if necessary to ensure the rice cakes get properly stir-fried.
- Adjust the amount of rice wine and water to your liking; some prefer a drier dish, while others prefer a slightly saucier one.
- Feel free to add other vegetables like mushrooms, bell peppers, or carrots to customize the dish to your preference.
- Serve immediately for the best taste and texture.
This simple, yet flavourful dish is a true testament to the fact that busy lives and delicious food can co-exist. Give it a try and experience the joy of a quick, healthy, and incredibly delicious meal!
