- 4
Ingredients
- 2 tablespoons dark sesame oil, divided
- 4 cups sliced rice cakes (rice ovalettes), divided
- 1 bunch green onions, trimmed and cut into 1-inch pieces
- 12 ounces lean ground pork
- 1/2 cup chopped onion
- 1/4 teaspoon kosher salt
- 3 large garlic cloves, minced
- 2 teaspoons cornstarch
- 2 cups no-salt-added chicken stock (such as Swanson)
- 3 tablespoons lower-sodium soy sauce
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 4 lime wedges
Preparation
Step 1
1. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 2 cups rice cakes; stir-fry 3 minutes or until blistered, turning to brown on both sides. Remove rice cakes from pan; place in a large bowl. Add remaining 1 tablespoon oil; swirl to coat. Add remaining 2 cups rice cakes; stir-fry 2 minutes. Add green onions to pan, and stir-fry for 1 minute or until rice cakes are blistered, turning to brown on both sides. Remove rice cake mixture from pan; add to cooked rice cakes.
2. Add pork to pan; sauté for 4 minutes or until browned, stirring to crumble. Stir in chopped onion and salt; sauté 3 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Stir in cornstarch. Gradually add stock; bring to a boil. Stir in soy sauce and sambal; cook for 1 minute, stirring frequently. Divide rice cake mixture evenly among 4 shallow bowls; top each serving with 3/4 cup pork mixture. Serve with lime wedges.