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Rice Cakes With Chili Paste, Fermented Black Bean, And Sichuan Peppercorn

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Rice Cakes With Chili Paste, Fermented Black Bean, And Sichuan Peppercorn

Ingredients

  • 1 pound dried, fresh, or frozen rice cakes, either oval or cylindrical
  • 1 link lop cheung (chinese sausage), cut into Âź-inch dice (about 1/2 cup)
  • 5 ounces baby bok choy, peeled into individual leaves
  • 2 tablespoons vegetable oil
  • 1 tablespoon chili bean paste
  • 1 teaspoon dried fermented black beans, minced
  • 1 teaspoon soy sauce or fish sauce
  • ½ teaspoon sichuan peppercorns, toasted and ground
  • 3 tablespoons cup sliced scallions
  • 2 tablespoons roughly chopped cilantro leaves
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