Rice Cakes With Salted Shanghainese Greens Bamboo Shoots And Green Soybeans Recipes

VEGETABLE FRIED RICE (WITH BAMBOO SHOOTS AND OTHER YUMMIES!)

Steps:

• In a medium bowl, combine the vegetable oil and the seasonings. Set aside.
• In skillet, add the soy sauce all at once. Add the vegetable mixture, stir, and cover. Cook on medium heat for three minutes or until tender crisp. Set aside.
• Place eggs in a small dish and microwave until set (1 minute), stirring after 30 seconds (or scramble in a small skillet).
• Stir rice and eggs into the veggie mixture. Microwave 2 minutes, or until heated through, stirring after 1 minute (or heat through in the saucepan).

RICE CAKES WITH SALTED SHANGHAINESE GREENS, BAMBOO SHOOTS, AND GREEN SOYBEANS

Steps:

• Place a wok over high heat and add the oil. Toss in the green onions and stir them around to release their fragrance. Before they start to brown, add the bamboo shoot and soybeans. Toss these in the hot oil for about 1 minute to heat them through, then add the salted greens. Toss these together for about 30 seconds and then add the rice cakes.
• After you stir-fry the rice cakes for a minute or so, pour the rice wine and boiling water around the edge of the wok. Continue to toss the rice cakes until most of the liquid has been absorbed. Taste and adjust the seasoning, if necessary. Serve hot in bowls.