Stir-Fried Rice Cakes with Bok Choy and Snow Peas

Name: Stir-Fried Rice Cakes with Bok Choy and Snow Peas
Yield: Serves 4
Ingredients: 3 tablespoons, soy sauce; 1 tablespoon, sugar; 1 tablespoon, toasted sesame oil; 1 tablespoon, hoisin sauce; ½–1 teaspoon, gochujang paste; 4 heads, baby bok choy (4 ounces each); 1 tablespoon, vegetable oil; 3 , scallions, root ends trimmed and scallions cut into 1-inch pieces; 3 , garlic cloves, peeled and minced; 1 pound, Korean rice cakes (sliced or tube-shaped); ⅓ cup, water; 4 ounces, snow peas, strings removed and cut in half crosswise (the short way)

3 comments

Chewy Korean rice cakes star in this weeknight, family-friendly vegetarian stir-fry that has just the right amount of spice.

SERVES4

TIME35 minutes

What Kids Are Saying“If you like spicy, this is a good recipe.” —Emmett, recipe tester, age 9

Stir-Fried Rice Cakes with Bok Choy and Snow Peas

WHY THIS RECIPE WORKS

This weeknight, family-friendly stir-fry is so simple, even kid chefs can help make dinner! It stars chewy Korean rice cakes, baby bok choy, snow peas, and a slightly spicy sauce thanks to a bit of gochujang (a Korean chile paste). This rec...

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