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VEGETARIAN SHANGHAI RICE CAKES

yield: 4 total time: 55 minutes
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Ingredients

  • 2 pounds rice cakes
  • 8 ounces baby bok choy
  • 1 cup napa cabbage shredded
  • 2 cloves garlic coarsely chopped
  • 3 scallions cut on a diagonal into 1 inch pieces
  • 1 yellow onion sliced
  • 3 tablespoons vegetable oil
  • 1/4 cup Shaoxing wine
  • 1 cup water
  • 1 tablespoon sesame oil
  • 3 teaspoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 4 teaspoons hoisin sauce
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon sugar
  • salt to taste

Nutrition

  • Calories : 1080 calories
  • Carbohydrate : 195 grams
  • Fat : 23 grams
  • Fiber : 11 grams
  • Protein : 19 grams
  • SaturatedFat : 3.5 grams
  • Sodium : 1160 milligrams
  • Sugar : 7 grams
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