Rice Cake Soup With Bok Choy And Edamame Recipes

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RICE CAKE SOUP WITH BOK CHOY AND EDAMAME

This fresh soup is a riff on something that a Chinese or Korean mom might make, with rice cakes added to bulk it up. You can find the white, oval disks in most Asian supermarkets; they are made with glutinous rice flour and have a chewy texture. They are precooked, but will rehydrate and soak up more liquid in this soup. If you find that they have soaked up too much, simply add a little more broth or water to thin out the soup. Substituting one to two cups of cooked rice to the soup in place of the rice cakes works well if you don't have access to an Asian grocery store.

Provided by Sue Li

Categories     dinner, easy, quick, weeknight, noodles, soups and stews, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11



Rice Cake Soup With Bok Choy and Edamame image

Steps:

  • In a pot, heat oil over medium-high. Add leeks, scallion whites and ginger, and season with salt and pepper. Cook, stirring occasionally, until lightly golden at the edges and softened, 7 to 8 minutes.
  • Add chicken stock and bok choy stems, and bring to a boil over high. Reduce the heat and simmer and cook until the broth is flavorful, about 10 minutes. Add rice cakes and simmer until plump, about 8 minutes.
  • Add edamame and bok choy leaves and stir until bright green, about 1 minute. Swirl in the beaten eggs in a slow, steady stream, stirring gently to make sure the eggs form long ribbons. Stir in the vinegar; season with salt and pepper. Divide among bowls and top with remaining scallion greens.

1/4 cup vegetable oil
2 medium leeks, trimmed, white and light green parts cut into 1/4-inch rounds
1 bunch scallions (about 6), whites and greens separated, thinly sliced
1 (1-inch) piece fresh ginger, peeled and thinly sliced
Kosher salt and black pepper
4 cups chicken stock
2 medium heads baby bok choy (about 8 ounces), trimmed, stems and leaves divided, stems cut into bite-size pieces
2 cups fresh or frozen rice cakes (about 10 ounces)
1 cup frozen shelled edamame
2 large eggs, lightly beaten
1 tablespoon apple cider vinegar

RICE CAKES WITH PEANUT SAUCE AND HOISIN

This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you're looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, weekday, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13



Rice Cakes With Peanut Sauce and Hoisin image

Steps:

  • Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
  • Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
  • Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
  • To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.

Kosher salt
2 pounds rice cake sticks or sliced rice cakes, fresh or frozen
2 tablespoons neutral oil such as vegetable or grapeseed
1 tablespoon soy sauce
1/2 pound yu choy or other Asian greens, halved lengthwise
2 tablespoons hoisin sauce, diluted with 1 teaspoon water
2 scallions, finely sliced
1 tablespoon toasted white sesame seeds
1/3 cup smooth peanut butter (natural or emulsified)
3 tablespoons hot water
1/2 tablespoon granulated sugar
1 garlic clove, grated
1 teaspoon soy sauce

BLACK RICE BOWL WITH BOK CHOY AND MUSHROOMS

A bowl of rice with vegetables makes a healthy and delicious meal, especially if the rice is whole grain. Whole-grain rice comes in many colors, from golden amber to rusty red to purplish black. This recipe calls for Thai black sticky rice (also called sweet or glutinous rice), which is pleasantly chewy. In Thailand, black sticky rice is most often used to make sweet rice pudding with coconut milk, but it tastes very good in combination with savory ingredients. If sticky rice is not your thing, you could use Chinese black "forbidden rice," or any other whole-grain rice. With stir-fried greens and shiitake mushrooms, this visually stunning dish is full of goodness, kissed with ginger, garlic and sesame.

Provided by David Tanis

Categories     weekday, grains and rice, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12



Black Rice Bowl With Bok Choy and Mushrooms image

Steps:

  • Cook the rice: Rinse rice well and drain. Put rice in a 2-quart saucepan and cover with 3 1/2 cups water. Bring to a boil over high heat, then turn heat to low. Cover and cook for 30 minutes. Turn off heat and let the rice sit, covered, for 15 minutes, to continue steaming off heat.
  • As rice rests, cook the mushrooms: Put 1 tablespoon oil in a wide wok or heavy, deep-sided skillet, and place over medium-high heat. When oil shimmers, add mushrooms, sprinkle with a little salt and stir-fry for about 1 minute, letting mushrooms brown a bit. Remove mushrooms from pan and set aside.
  • Add remaining 1 tablespoon oil to the pan. When oil is hot, add peppers, ginger and garlic, and let them sizzle for 30 seconds or so, without browning. Add soy sauce, sugar (if using) and 1/2 cup water and turn heat to high.
  • Add greens and stir-fry, mixing well and allowing greens to wilt. The greens should be done in about 2 minutes, but still firm and bright. Add reserved mushrooms and toss to incorporate. Drizzle with sesame oil and turn off heat.
  • Mound a cup of rice in each serving bowl. Surround rice with the greens mixture and sprinkle with scallions.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 644 milligrams, Sugar 3 grams, TransFat 0 grams

2 cups black glutinous (sticky) rice, or other whole-grain rice (soaked in cold water for 1 hour, if possible)
2 tablespoons vegetable oil
4 ounces shiitake mushrooms, thickly sliced (about 3 cups)
Salt
3 dried red Chinese peppers or 3 dried chiles de árbol
2 teaspoons minced ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
Pinch of sugar (optional)
2 pounds bok choy or other sturdy Asian greens, such as gai lan or mizuna, leaves cut crosswise into 2-inch pieces, ribs cut into 1/2-inch pieces (about 8 cups)
1 teaspoon toasted sesame oil
1/4 cup thinly sliced scallions

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