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

1. If using dried rice cakes, soak the rice cakes in water the night before. Drain and set aside.

2. Add sausage to a dry wok or skillet and heat over high heat, stirring constantly until fat begins to render. Continue cooking until sausage is slightly browned on the outside. (A few charred cubes are okay). Remove sausage from wok with a slotted spoon, retaining the fat.

3. Return the wok to high heat until smoking. Add the bok choy and cook, stirring constantly until tender-crisp, about 2 minutes. Remove from wok and set aside.

4. Add vegetable oil to wok and return to low heat. Add chili paste and fermented black beans and stir-fry for 15 seconds. Add the rice cakes and stir to coat evenly.

5. Add the soy sauce and 1/4 cup water. Stir to combine. Cover the wok or skillet with a lid and let rice cakes soften in the liquid, 1 to 3 minutes depending on the brand, stirring occasionally to prevent sticking. Remove the lid and keep stirring, until all the liquid is gone.

6. Return the sausage and bok choy back to the wok and stir to mix. Transfer to a serving platter and sprinkle with peppercorns, scallions, and cilantro.

Special equipment

wok, nonstick skllet

This Recipe Appears In

• Updated Rice Cakes, Inspired by Mission Chinese Food