Korean Rice Cakes with Veggies, Edamame & Peanut Sauce
Ingredients
- 1 cup refrigerated Korean rice cakes (for Tteokbokki)
- 1 teaspoon avocado oil
- 1/3 cup sliced carrots
- 1/3 cup sliced red, orange, or yellow bell pepper
- 1/2 cup shelled cooked edamame
- 1 lightly packed cup fresh baby spinach
- 2 tablespoons peanut sauce, or to taste (use your favorite—I had Annie Chun's on hand)
- 1/2 teaspoon seaweed gomasio (seasoned sesame seeds)
- 1 tablespoon small dice English cucumber, seeds and skin intact
- 1 tablespoon lightly salted peanuts
- Sliced Thai basil, for topping
- Cilantro, for topping
- Seaweed gomasio, for topping
Instructions
- Heat the oil in a medium-large nonstick skillet over medium heat. Saute the carrots and peppers for 3 to 5 minutes or until crisp-tender.
- Meanwhile, rinse the rice cakes under cool water then boil the rice cakes for 3 minutes or until chewy-tender. (They will float to the surface. Continue to cook for 30 seconds to 1 minute after that stage.) Drain.
- Reduce the vegetable pan to medium-low, then add the boiled rice cakes to the carrots and peppers, followed by the edamame, spinach, peanut sauce and gomasio. Stir and cook for 1 minute, to incorporate all of the ingredients well.
- Spoon the mixture into a bowl, then top with diced cucumber, peanuts, Thai basil, cilantro and more gomasio, to taste.