Rice cakes in Chinese style sauce

Normally you would see rice cakes in tteokbokki, a firy red Korean dish with fishcakes and boiled egg. We actually had a lot of Korean style dishes, so we were a little done with this famous red chili sauce.

This is a Chinese style with a variety of vegetables and ground meat.

Ingredients (3p):

Marinade for the pork:

• 300 gram ground pork or beef

• 1 tbsp soy sauce

• 1 tsp sesame oil

• ¼ tsp white pepper

• 1 tsp sugar

• 1 garlic clove

• 1 tsp grated ginger

Sauce:

• 3 tbsp soy sauce

• 3 tbsp oystersauce

• 4 tbsp sugar

• 1 tbsp fermented bean curd sauce plus 1 cube tofu

• 1 cup vegetable broth

• 3 garlic cloves

• 3 tbsp chopped ginger

• 2 mild red chilies

• 1 tbsp shaoxing rice wine

• 1 tsp sichuan pepper

Other:

• spring onions

• carrots

• mushrooms

• Chinese cabbage

• 300 gram rice cakes

• cornstarch slush

1. Start with frying your sichuan pepper corns in a dry pan and grinding them in a pestle and mortar until fine.

2. Marinate the ground prok/beef and set aside. Mix the ingredients for the sauce together as well, except for the garlic, ginger and chilies. Prepare your vegetables. Choose any you like. Broccoli, bell pepper... You name it.

3. Get a hot wok and heat up some oil. Start with frying your garlic, ginger and chilies. As soon as they start to get golden, add the ground meat. Stir fry until cooked. Add the vegatbles (hard vegetables need to be balanced before you wok them). Stir fry for another minute and add the sauce. The sauce will be runny, so thicken it with cornstarch slush until nice and sticky.

4. Boil the rice cakes as written on the packaging. Drain and add to the sauce. Stir well one last time and serve! Garnish with extra spring onions, the top of the Chinese cabbage (this is what I did) or some extra chili peppers.

You can replace the rice cakes with noodles or white rice on the side!

If you can't find the bean curd, you can leave it out. Add less sugar!

Enjoy!