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VEGETARIAN SHANGHAI RICE CAKES

yield: 4 total time: 55 minutes

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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