Recipes - Chinese

Stir-fried Rice Cake with Seafood
Stir-Fried Rice Cake with Seafood Recipe


Rice cakes stir-fried with mixed seafood and vegetables is an easy weeknight meal by itself. Try this Chinese recipe.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

200g frozen white rice cakes (thinly sliced)
200g 31/40 Hanabi Black Tiger Prawns
200g scallops
200g Jade Phoenix Shiitake Mushrooms Whole (soaked and sliced)
3 tbsp vegetable oil
½ red capsicum (sliced)
1 onion (grated)
6 stems spring onions (finely sliced)
20g ginger (sliced)
pinch of salt
pinch of cornflour

Seasoning mix

3 tsp Lee Kum Kee XO Sauce
2 tsp Lee Kum Kee Premium Oyster Sauce
1 tsp Yeo's Sesame Oil
1 tsp Lee Kum Kee Chicken Boullion Powder




Steps:
  1. Toss prawns in corn flour with a pinch of salt.
  2. Cook the rice cake in hot water until soft. Rinse in cold water.
  3. Heat wok with 2 tbsp vegetable oil. Stir-fry the rice cake for 2-3 mins. Set aside.
  4. Heat 1 tbsp oil in wok and stir-fry the onion, scallops, prawn, mushroom, red capsicum and spring onion with seasoning mix.
  5. Add in rice cake and stir well to serve.

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Stir-fried Rice Cake with Seafood

Stir-fried Rice Cake with Seafood

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Rice cakes stir-fried with mixed seafood and vegetables is an easy weeknight meal by itself. Try this Chinese recipe.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

200g frozen white rice cakes (thinly sliced)
200g 31/40 Hanabi Black Tiger Prawns
200g scallops
200g Jade Phoenix Shiitake Mushrooms Whole (soaked and sliced)
3 tbsp vegetable oil
½ red capsicum (sliced)
1 onion (grated)
6 stems spring onions (finely sliced)
20g ginger (sliced)
pinch of salt
pinch of cornflour

Seasoning mix

3 tsp Lee Kum Kee XO Sauce
2 tsp Lee Kum Kee Premium Oyster Sauce
1 tsp Yeo's Sesame Oil
1 tsp Lee Kum Kee Chicken Boullion Powder

Instructions
  1. Toss prawns in corn flour with a pinch of salt.
  2. Cook the rice cake in hot water until soft. Rinse in cold water.
  3. Heat wok with 2 tbsp vegetable oil. Stir-fry the rice cake for 2-3 mins. Set aside.
  4. Heat 1 tbsp oil in wok and stir-fry the onion, scallops, prawn, mushroom, red capsicum and spring onion with seasoning mix.
  5. Add in rice cake and stir well to serve.

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