Spicy rice cake and cabbage
The soft glutinous rice cake, coupled with the crispness of cabbage, is a perfect Kwai delicacy.
Step 1 . Boil rice cakes in cold water.
Step 2 . When cooking rice cakes, break off the cabbage piece by piece and wash it.
Step 3 . Remove the stem, just the leaves, and cut into shreds.
Step 4 . Cut cabbage leaves into thin shreds and set aside.
Step 5 . Boil the rice cakes until they float.
Step 6 . Take it out with a colander and drain the water.
Step 7 . After the oil in the pot is hot, add shredded cabbage and stir fry.
Step 8 . After the cabbage softens, gently pull it to one side of the pot with a spatula, and put spicy sauce on the empty side.
Step 9 . Add the rice cake and stir fry the spicy sauce and rice cake evenly. The purpose of this is to prevent cabbage from absorbing too much spicy sauce, and let spicy sauce cover rice cakes.
Step 10 . Add a tablespoon of water and mix the rice cake and cabbage evenly.
Step 11 . Add salt, then.
Step 12 . Out of the pot!
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