Rice Cakes With Chili Paste, Fermented Black Bean, And Sichuan Peppercorn Recipe
Recipe By Serious Eats
Rice cakes stir-fried with bok choy and chinese sausage in a spicy fermented black bean sauce.
4.8
18 Rating -
Rate
Non Vegdiet
20minstotal
20m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Rice Cakes With Chili Paste, Fermented Black Bean, And Sichuan Peppercorn Recipe
- 1/4 pound Dried, fresh, or frozen rice cakes, either oval or cylindrical
- 0.06 inch 1 link lop cheung, cut into a dice
- 1.25 ounce Baby bok choy, peeled into individual leaves
- 1/2 tablespoon Vegetable oil
- 1/4 tablespoon Chili bean paste
- 1/4 teaspoon Dried fermented black beans, minced
- 1/4 teaspoon Soy sauce or fish sauce
- 0.13 teaspoon A sichuan peppercorns, toasted and ground
- 3/4 tablespoon Cup sliced scallions
Nutrition
value
value
485
calories per serving
9 g Fat10 g Protein90 g Carbs5 g FiberOther
Current Totals
- Fat9g
- Protein10g
- Carbs90g
- Fiber5g
MacroNutrients
- Carbs90g
- Protein10g
- Fiber5g
Fats
- Fat9g
Vitamins & Minerals
- Calcium91mg
- Iron7mg
- Vitamin A1139mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B946mcg
- Vitamin B120mcg
- Vitamin C26mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium99mg
- Manganese1mg
- Phosphorus193mg
- Selenium< 1mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats