Ingredients
2 cups sliced rice cake
3 cups hot tap water
1 tbsp rice bran oil
2 cups leafy greens
4 medium dried shiitake mushrooms
½ cup sliced carrots
½ cup bean sprouts
1½ tbsp soy sauce
¼ tsp SIDS CRAZY SALT
1 tbsp black bean garlic sauce
¼ tsp sesame oil
Directions
Soak mushrooms in hot water for 30 minutes to reconstitute then cut into 5 mm thick pieces.
In a medium bowl, soak the rice cake in the hot water for 2-3 minutes, then drain all but about ½ cup water. Set aside.
Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the oil to heat for a few seconds until it starts to shimmer. Add the greens and stir-fry for about 15 seconds. Add the mushrooms, carrots, and bean sprouts. Stir to combine. Add the rice cake and the reserved water, soy sauce, SIDS CRAZY SALT and black bean garlic sauce. Stir-fry for 2 minutes, until well combined and the rice cake slices have softened. Finish with the sesame oil. Serve while hot.
