Mapo Style Rice Cakes

Serves: 3-4

Prep Time: 7 min

Cook Time: 8-10 min

Sometimes you have to use what you have in your refrigerator. In this case, I had the ingredients for my family's mapo sauce and rice cakes. This combo goes surprisingly well, and is best served with veggies, or fresh rice.

Ingredients

2 tbs oil

½ bunch of green onions, finely chopped

4-6 cloves of garlic, chopped

8 oz unseasoned ground pork (optional)

3-4 servings of rice cakes, separated

2 heaping tbs spicy garlic chili sauce

1-2 tbs of light soy sauce

1 ½ tsp cornstarch + water, more as needed

Serve over steamed rainbow chard or rice, optional

Instructions

1. Heat your wok or a medium cast iron pan over medium heat. Add in your oil and then half of your fresh green onions and all your garlic. Stir well, and until fragrant (~1 min).

2. Toss in your ground pork, making sure to break it up. Stir and cook until mostly cooked through.

3. Use your spatula and move the pork to the side, add in a little more oil as needed and then toss in your rice cakes. Stir and mix up with the pork that’s been pushed to the side.

4. Add in your chili garlic sauce, and soy sauce, and mix well. Next add in your cornstarch slurry, and stir. Taste your sauce, and add more water if needed to create a more sauce-like consistency.

5. Cook for another 2-3 minutes, or until the rice cakes are translucent and cooked through. Turn off the heat, add the rest of your green onions, garnish with freshly ground Szechuan pepper and serve with rice and or over some sautéed rainbow chard. Enjoy!