Rice Cakes With Chili Paste, Fermented Black Bean, And Sichuan Peppercorn Recipe

Ingredients For Rice Cakes With Chili Paste, Fermented Black Bean, And Sichuan Peppercorn Recipe

• 1 pound Dried, fresh, or frozen rice cakes, either oval or cylindrical
• 0.25 inch 1 link lop cheung, cut into a dice
• 5 ounce Baby bok choy, peeled into individual leaves
• 2 tablespoon Vegetable oil
• 1 tablespoon Chili bean paste
• 1 teaspoon Dried fermented black beans, minced
• 1 teaspoon Soy sauce or fish sauce
• 0.5 teaspoon A sichuan peppercorns, toasted and ground
• 3 tablespoon Cup sliced scallions