Rice Cakes with Chili Paste, Fermented Black Bean, and Sichuan Peppercorn
- 1 pound dried, fresh, or frozen rice cakes, either oval or cylindrical
- 1 link lop cheung (Chinese sausage), cut into Âź-inch dice (about 1/2 cup)
- 5 ounces baby bok choy, peeled into individual leaves
- 2 tablespoons vegetable oil
- 1 tablespoon chili bean paste
- 1 teaspoon dried fermented black beans, minced
- 1 teaspoon soy sauce or fish sauce
- ½ teaspoon Sichuan peppercorns, toasted and ground
- 3 tablespoons cup sliced scallions
- 2 tablespoons roughly chopped cilantro leaves
- Produce
- Baby bok choy (5 ounces)
- Chili bean paste (1 tablespoon)
- Cilantro, leaves (2 tablespoons)
- Fermented black beans, dried (1 teaspoon)
- Scallions (1 3 tablespoons cup)
- Condiments
- Soy sauce or fish sauce (1 teaspoon)
- Cooking & Baking
- Sichuan peppercorns, toasted and ground (1 teaspoon)
- Vegetable oil (2 tablespoons)
- Bread & Baked Goods
- Rice cakes, dried fresh, or frozen (1 pound)
- Other
- 1 link lop cheung (Chinese sausage), cut into Âź-inch dice (about 1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 28, 2012 (4 months ago).
42 people saved this recipe.
