Rice Cakes With Mushrooms And Peppers

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3/4 cup short-grain rice
• 1 3/4 cups water, divided
• 14 ounces chicken broth (can)
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 2 teaspoons red wine vinegar
• 2 tablespoons cornstarch
• 3 tablespoons peanut oil, divided
• 1 1/2 teaspoons fresh ginger, minced
• 2 garlic cloves, sliced thin
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 8 ounces mushrooms, quartered (button, or baby bella)
• 4 ounces shiitake mushrooms, sliced (or other exotic mushroom)
• 1 teaspoon sesame oil
• vegetable oil (for frying)

Recipe

• 1 rinse rice to remove excess starch. combine rice with 1 1/2 cup water in a medium saucepan, bring to a boil over medium high heat, reduce heat to low, cover and cook 15 to 20 minutes until liquid is absorbed and rice is done. let cool.
• 2 in a medium bowl combine chicken broth, soy sauce, sugar and red wine vinegar. combine cornstarch and remaining 1/4 cup water in a cup, set aside.
• 3 heat 1 tablespoon peanut oil in a wok or large skillet over medium high heat. add ginger and garlic and stir fry about 10 seconds. add red and green bell pepper and stir fry 2 or 3 minutes. remove and set aside.
• 4 add 2 more tablespoons of oil to wok or skillet and then mushrooms. stir fry 2 to 3 minutes until softened. set aside.
• 5 add chicken broth to wok and bring to a boil. stir cornstarch mixture and add to wok. cook until thickened. stir in sesame oil. return vegetables and stir. cover to keep warm.
• 6 shape rice into 12 2-inch cakes (you may want to wet your hands for this). heat 2 to 3 inches vegetable oil in a large skillet over medium high heat. cook rice cakes 2 to 3 minutes, until puffed, turning to cook both sides. drain on paper towels. this can be done in batches.
• 7 place vegetable mixture in serving dishes and serve with rice cakes on top.