Rice Cakes with Chili Paste, Fermented Black Bean, and Sichuan Peppercorn Recipe

By
Chichi Wang
Chichi Wang: Contributing Writer at Serious Eats
Chichi Wang

Chichi Wang wrote a variety of columns for Serious Eats including The Butcher's Cuts, in addition to other stories. Born in Shanghai and raised in New Mexico, Chichi took her degree in philosophy but decided that writing about food would be more fun than writing about Plato.

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Updated May 15, 2019
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Chichi Wang

Recipe Details

Rice Cakes with Chili Paste, Fermented Black Bean, and Sichuan Peppercorn Recipe

Active 20 mins
Total 20 mins
Serves 4 servings

Ingredients

  • 1 pound dried, fresh, or frozen rice cakes, either oval or cylindrical

  • 1 link lop cheung (Chinese sausage), cut into ¼-inch dice (about 1/2 cup)

  • 5 ounces baby bok choy, peeled into individual leaves

  • 2 tablespoons vegetable oil

  • 1 tablespoon chile bean paste

  • 1 teaspoon dried fermented black beans, minced

  • 1 teaspoon soy sauce or fish sauce

  • 1/2 teaspoon Sichuan peppercorns, toasted and ground

  • 3 tablespoons sliced scallions

  • 2 tablespoons roughly chopped cilantro leaves

Directions

  1. If using dried rice cakes, soak the rice cakes in water the night before. Drain and set aside.

  2. Add sausage to a dry wok or skillet and heat over high heat, stirring constantly until fat begins to render. Continue cooking until sausage is slightly browned on the outside. (A few charred cubes are okay). Remove sausage from wok with a slotted spoon, retaining the fat.

  3. Return the wok to high heat until smoking. Add the bok choy and cook, stirring constantly until tender-crisp, about 2 minutes. Remove from wok and set aside.

  4. Add vegetable oil to wok and return to low heat. Add chili paste and fermented black beans and stir-fry for 15 seconds. Add the rice cakes and stir to coat evenly.

  5. Add the soy sauce and 1/4 cup water. Stir to combine. Cover the wok or skillet with a lid and let rice cakes soften in the liquid, 1 to 3 minutes depending on the brand, stirring occasionally to prevent sticking. Remove the lid and keep stirring, until all the liquid is gone.

  6. Return the sausage and bok choy back to the wok and stir to mix. Transfer to a serving platter and sprinkle with peppercorns, scallions, and cilantro.

Special equipment

wok, nonstick skllet

This Recipe Appears In

Nutrition Facts (per serving)
381 Calories
13g Fat
59g Carbs
7g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 381
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 753mg 33%
Total Carbohydrate 59g 22%
Dietary Fiber 2g 9%
Total Sugars 1g
Protein 7g
Vitamin C 12mg 62%
Calcium 50mg 4%
Iron 1mg 5%
Potassium 280mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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