Stir-fried rice cakes with zucchini, mushrooms, and XO sauce from Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make with Them (page 179) by Diana Kuan

  • dried scallops
  • shiitake mushrooms
  • Show all ingredients...

  • EYB Comments

    Can substitute dry sherry for Chinese rice wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Chinese rice wine.

  • Yildiz100 on May 15, 2019

    Total fail for me-calls for way too much veg to fit into my largest pan so everything was flabby with veg coated in rice starch. Rice cakes were inedibly soggy. My pan was very large-anything larger than mine would not heat evenly on home stoves so the only thing I can think is that this was developed for a restaurant kitchen. Note: I used store bought XO sauce, so can't assess quality of the XO recipe.

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