THESE ARE TENDER DISKS OF RICE FLOUR AND WATER. A DIFFERENT TAKE ON PASTA THAT SERVES AS A GREAT VEHICLE FOR MANY FLAVORS

DAY BEFORE

Soak 2 lb rice cake slices overnight

Reconstitute 7 shiitake mushrooms

Buy or cook protein(s) of choice, Leave out the oyster sauce and use tofu as protein and this is vegan.

INGREDIENTS

Serves 4

2 lb rice cake

7 shiitake mushrooms

half can bamboo shoots (sliced)

half can water chestnuts (sliced)

1 TBSP oyster sauce

1 TBSP soy sauce

2 carrots (about 1/2 cup)

3 cloves of garlic crushed

1 TBSP grated ginger

3 scallion sliced white part (reserve green for garnish)

16 heads baby bok choi halved and blanched, 1 minute

protein(s) of choice I've used any one or all of following: (jerk chicken/shrimp, bbq chicken/ pork, smoked brisket, bacon, dry fry tofu you get the idea)

1 TBSP toasted sesame oil

1 TBSP peanut oil

1-3 TBSP black bean chili oil

1-2 TBSP dark soy sauce

4 eggs (optional but once you do it you'll never leave them out)

PREP

Take four eggs from fridge, you want them to be at room temp so they don’t crack when gently added to boiling water

Fill large bowl with ice and cold water for bok choi and eggs

Mix half can bamboo shoots, half can sliced water chestnuts with 1 TBSP oyster sauce/ soy sauce

Heat wok or large cast iron (18") medium heat and dry fry (cook in well seasoned cast iron or non-stick wok without oil) mushrooms 3-4 minutes per side

Slice the mushrooms thinly once they have cooled, place in bowl

Fill small pot with water and bring to a boil and blanch baby bok choi for 2 minute or two, then plunge immediately in ice bath until cooled.

Once cool remove the bok choi and add to mushrooms

Save the ice bath. You’ll use it to stop the eggs from cooking after 5 minutes and 10 seconds

Add 1 TBSP sesame oil to wok or large cast iron (18") at medium heat

Add scallions, garlic, ginger, carrots, bamboo and mushrooms

Cook for 3 minutes, remove set aside and add to mushrooms

Add high heat oil (sunflower, grape seed, canola) and 1-3 TBSP (more or less to taste) black bean chili oil

Turn up heat to high

Add drained and strained rice cakes and let them sear and then keep them moving or they will stick

Add 1+ TBSP dark soy sauce

Gently add room temp eggs to boiling water and cook for 5 minutes and 10 seconds then immediately add to ice bath

Back to the pan; toss well 4-5 minutes or until rice cakes are soft

Add bok choi, mushrooms, protein and mix thoroughly (pretty much anything),

Garnish with scallion greens and maybe some cilantro if you have it

Peel eggs and place one on top of each bowl