Rice Cakes with Chili Paste Fermented Black Bean and Sichuan Peppercorn Recipe

Ingredients

• 1 pound dried, fresh, or frozen rice cakes, either oval or cylindrical
• 1 link lop cheung (Chinese sausage), cut into ¼-inch dice (about 1/2 cup)
• 5 ounces baby bok choy, peeled into individual leaves
• 2 tablespoons vegetable oil
• 1 tablespoon chili bean paste
• 1 teaspoon dried fermented black beans, minced
• 1 teaspoon soy sauce or fish sauce
• ½ teaspoon Sichuan peppercorns, toasted and ground
• 3 tablespoons cup sliced scallions
• 2 tablespoons roughly chopped cilantro leaves

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