Stir Fried Rice Cakes With Shrimp Recipes

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

Steps:

• Bring a large pot of water to a gentle simmer. Dip the rice cakes in the water for 30 seconds.
• Meanwhile, warm a large stainless steel saucepan or nonstick wok with the XO sauce and any of the oil it's packed in over medium heat. Put the warmed rice cakes in the pan with a little of the simmering water. Raise the heat to high and add the soy paste, Shaoxing, black vinegar, soy sauce, fish sauce and sugar. Cook, swirling, until the sauce starts to come together and the rice cakes are warmed through, 3 to 5 minutes. Add the garlic chives and bean sprouts and swirl to warm through and wilt slightly. Transfer to a serving plate and grate the bottarga on top.