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
Instructions
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