Ingredients
Rice cake - half pack (2 cups)
Broccoli - 6 to 7 florets cut
Carrot - 1
Green beans - 6 to 7
Mushroom, onion, bok choy- optional (tastes great)
Garlic powder - 1/2 tsp
Olive oil - 2 tbsp
Wonton soup base powder - 1 pack
Tamari Soy Sauce - 1 tsp
Chings schezwan sauce - 1 tsp
Ching’s veg manchurian powder - 1 tsp
Season up! from Maggi - 1/4th tsp
Parsley flakes - 1/2 tsp
Fried chili in oil - 1 tsp
Hot and sweet tomato sauce - 1 tsp
Fried onions - to garnish
Roasted sesame - to garnish
Salt - 1 tsp
Preparation
Step 1: Chop all the vegetables, add olive oil to a pan and stir fry the vegetables. Add 1 tsp of salt and continue frying until vegetables are slightly brown. Meanwhile rinse the rice cake in cold running water and keep aside.
Step 2: Once the vegetables are half sautéed add garlic powder, soup base powder, soy sauce, schezwan sauce, veg manchurian powder, Maggi seasoning, parsley, fried chili oil and stir well for about a minute.
Step 3: Add the rice cake, mix well and cover and cook for about 5 minutes or until the rice cakes are cooked well (it should not be extremely chewy or sticky when you taste)
Step 4: Add tomato sauce and garnish it with sesame seeds and fried onions. Serve hot and enjoy the spicy rice cake.
Alternately you can also make this soupy and it tastes equally great during the colder months. HAPPY EATING! :)
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