| 1. | Blanch soy beans, rinse and drain. |
2. | Soak mushroom until soft, drain | | 3. | Boil Bamboo Shoots for 5 minutes and drain. |
4. | Cut rice cake into thick slices. Mix seasonings in small bowl. | | 5. | Heat 2 tbsp of olive oil, sautee onion and ginger, add in bamboo shoots, soy beans and mushroom, stir-fry. Sprinkle with some wine, Add in Seasonings, let it boil. Then add in rice cake, cover and cook for 3 minutes. Remove cover and stir-fry until sauce thickens. Sprinkle with some sesame oil and Serve. |
