Mung Bean Sprouts Stir-Fried with Rice Cake
This delicious stir-fried rice cake with mung bean sprouts is a simple yet flavorful dish that combines chewy rice cakes with crisp, fresh sprouts for a satisfying texture. The key to its rich taste lies in the savory soy sauce, which enhances the natural sweetness of the rice cakes and the earthy freshness of the sprouts. Quick blanching ensures the sprouts stay tender-crisp, while stir-frying in just a bit of oil locks in the flavors. Scallions add a bright, aromatic finish, making every bite irresistible. Perfect as a quick weeknight meal or a tasty side, this dish is both wholesome and easy to prepare. Enjoy the harmony of textures and umami-packed seasoning in every bite!
10 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
mung bean sprouts🥩
rice cakesThe aromatics
🧅
scallionsThe sauce & seasonings
🧂
savory soy sauce🧂
salt🧂
cooking oilInstructions
1. Step 1
Prepare the main ingredients.
2. Step 2
Wash and clean the mung bean sprouts, cut the scallions into segments, wash and slice the rice cakes into thin pieces, and set aside.
3. Step 3
Boil water in a pot, blanch the rice cake slices briefly, then rinse with cold water and drain; blanch the mung bean sprouts in boiling water until 70% cooked, then drain; heat 2 tablespoons of oil in another pot, add the rice cakes and mung bean sprouts, and stir-fry for a few moments.
4. Step 4
Add 1 tablespoon of savory soy sauce, a pinch of salt to taste, and since the savory soy sauce is flavorful, no additional seasoning is needed; add the scallion segments and stir-fry briefly before serving.
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