Vege­tar­ian Stir-fried Rice Cakes (Su Chao Erkuai)

SERVES 4; photo p. 91 To­tal: 20 min.

SAVEUR - - Yunnan -

Salty, acidic pick­led mus­tard greens are pop­u­lar in soups, stews, and stir-fries all across Asia. They can be found prepack­aged at Asian gro­cery stores, or made at home us­ing a salt or vine­gar brine (see "Pickle Me This," p. 104).

3 Tbsp. vegetable oil ¾ lb. Yun­nan-style rice cakes (erkuai), cut ⅛-inch thick into tri­an­gu­lar slices (2½ cups), or sub­sti­tute thawed frozen sliced Korean rice cakes (ovalettes) 2 cups (3½ oz.) Napa cab­bage, cut cross­wise into 2-inch strips 3 Tbsp. (1 oz.) pick­led mus­tard greens, cut into 1-inch pieces 1 Tbsp. Chi­nese light soy sauce ¼ cup thinly sliced scal­lions, white and light-green parts only 6 dried Thai chilies, stemmed and sliced cross­wise into ½-inch pieces

1 Set a large wok over high­est pos­si­ble heat. Once it’s hot, add the oil and swirl it gen­tly to coat the sur­face. When the oil be­gins to smoke and shim­mer, add the rice cakes, and use a wok spat­ula or wooden spoon to stir con­stantly un­til the outer sur­faces of the rice cakes start to bub­ble slightly and lose their glossi­ness, 1–2 min­utes. Add the cab­bage and pick­led greens, stir­ring and toss­ing con­stantly, un­til the cab­bage be­gins to wilt, about 1 minute. Driz­zle in the soy sauce, pour­ing it around the outer edge of the wok in a cir­cle, stir­ring con­stantly to fully in­cor­po­rate. Add the scal­lions and chiles while stir­ring and toss­ing the mix­ture. Cook un­til the chiles have just soft­ened and the mix­ture is fra­grant, about 1 minute.

2 Trans­fer the mix­ture to a serv­ing plat­ter or bowl, and serve im­me­di­ately.

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