A quick, Korean-style dish featuring tender, chewy rice cakes tossed with colorful vegetables and savory ham for a satisfying meal.
This dish balances the unique chewiness of rice cakes with the fresh crunch of garden vegetables. The trick is to soften the rice cakes properly so they soak up the savory sauce without becoming mushy. Feel free to swap in other veggies like carrots or bell peppers based on what you have on hand.
Wash all produce thoroughly. Slice the zucchini into thin rounds, cut the tomato into rough bite-sized chunks, and shred the cabbage. Cut the ham or sausage into pieces at a diagonal angle to increase surface area for browning.
Bring a pot of water to a rolling boil. Once boiling, turn off the heat and drop in the rice cakes. Let them sit in the hot water for 4 to 5 minutes until they become soft and pliable. Drain completely and set aside.
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the sliced ham and fry for 1 to 2 minutes until the edges start to brown. Toss in the zucchini and purple cabbage, stir-frying for about 2 minutes. Add the tomato chunks last and cook for just one minute.
Add the drained rice cakes to the pan. Pour in the soy sauce and gently toss everything together for 2 to 3 minutes, ensuring the rice cakes are heated through and coated in sauce. Taste and add salt if necessary, then serve immediately.
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.
