Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon vegetable oil
  • 10 large shrimp, peeled and deveined (200 grams)
  • 1 tablespoon garlic, minced
  • 10 (4-inch long) pieces chives or scallions, chopped
  • 1 teaspoon black pepper
  • 3 cups (450 grams) rice cakes, fresh or frozen
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon peanut butter
  • 1 teaspoon sugar
  • 1 teaspoon ground white pepper
  • 3 cups baby bok choy (or Napa cabbage)
  • 1 cup bean sprouts
  • 1 teaspoon sesame oil
  • 1/2 cup water

Instruction

  • Heat oil in a large skillet over medium high heat. Add shrimp, garlic, chives, and black pepper. Stir well and cook for 2 minutes until the shrimp turns pink.
  • Add rice cakes and continuously stir for 1 minute, making sure that they don’t stick to the bottom of pan.
  • Add light soy sauce, dark soy sauce, peanut butter, sugar, and ground white pepper. Stir for 2 minutes to fully infuse the flavours.
  • Add baby bok choy, bean sprouts and sesame oil. Stir well for 1 minute until the vegetables are soft and fully incorporated with the shrimp and rice cakes.
  • Add water and cover the lid for 2 minutes. Stir occasionally to make sure the rice cakes don’t stick together. (Cooking in additional water will help soften the rice cakes and create a soft and tender texture. If you like chewier rice cakes, skip this step). Remove from heat once desired consistency is reached for the sauce. 
  • Serve immediately.