A comforting stir-fry featuring chewy rice cakes paired with tender crab mushrooms and crisp bok choy. The vegetables are quickly blanched before hitting the wok, then finished with a quick aromatics bloom for maximum flavor in minimal time.
This homestyle dish comes together in under 30 minutes, making it perfect for a quick weeknight dinner. The rice cakes soak up the savory wok flavors while the mushrooms add earthy depth and the bok choy provides fresh crunch.
Blanch the crab mushrooms in boiling water for about 30 seconds until slightly softened, then drain and set aside. Bring another pot of salted water to a boil and blanch the rice cake slices for 1-2 minutes until they float to the surface and feel slightly soft. Drain well. Quarter the bok choy lengthwise and blanch briefly (about 20 seconds) until the leaves brighten and stems stay crisp. Drain and arrange on a serving plate.
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the white parts of the scallions and minced garlic, stirring for 30 seconds until fragrant. Sprinkle in the Sichuan peppercorn powder and stir briefly—the aroma should bloom immediately. Be careful not to burn the spices.
Add the blanched mushrooms to the wok and toss for 30 seconds. Add the rice cakes and drizzle with soy sauce, tossing continuously for 1-2 minutes until the rice cakes are lightly coated and heated through. Season with salt to taste.
Remove from heat and drizzle with sesame oil, tossing to coat evenly. Spoon the stir-fry over the arranged bok choy on the plate. Garnish with the green parts of the scallions and serve immediately while hot.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
