I recently discovered these thick, chewy, noodle-y Korean rice cakes, and now I’m obsessed. I found them in the frozen section of the Asian grocery store — just thaw, soak in water for a few minutes, drain, and stir fry!

Recipe

• 4 baby bok choy
• 2 medium carrots, peeled and sliced 1/2″ thick on the diagonal
• 4 garlic cloves, thinly sliced, divided
• 3 Tbsp soy sauce, divided
• kosher salt
• freshly ground black pepper
• 1 tsp cornstarch
• 1/4 cup white wine
• 2 Tbsp oyster sauce
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp brown sugar
• 23 oz rice cakes, soaked in water for a few minutes, then drained.

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1. Cut off the bottom root end of the bok choy and discard, then cut off the thick stems and set aside. Slice the leaves into 1-inch strips and set aside.
2. Heat 2 Tbsp oil in a large skillet over medium-high heat. Cook the bok choy stems and carrots, tossing occasionally, until bok choy is softened and beginning to caramelize, 7-8 minutes. Add the bok choy leaves, 2 of the garlic cloves, and 1 Tbsp soy sauce to the skillet, and cook, stirring constantly, for 1-2 minutes, until bok choy leaves are wilted. Season with salt and pepper. Remove veggies to a bowl and set aside.
3. Reduce the heat to medium, and add 1 Tbsp oil and the remaining garlic to the skillet. Cook, stirring frequently, until garlic is golden, about 3 minutes.
4. Add corn starch to the skillet, stirring constantly, then add wine and cook for 1 minute.
5. Add oyster sauce, soy sauce, vinegar, brown sugar, reserved veggies, and rice cakes to the skillet, and cook until the rice cakes soften and the sauce thickens to coat the rice cakes, 2-4 minutes. Remove from heat and serve!

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