Rice cakes with chili paste, fermented black bean, and sichuan peppercorn from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute fish sauce for soy sauce.

  • HarlanH on March 13, 2025

    Made a variation of this with ground lamb instead of sausage, and western cabbage instead of bok choi. Added a bit more water because cabbage is drier than bok choi, and added some hoison to the simmering liquid to add the sweetness that would have been in the sausage. Very good and recommended! If you're sensitive to chiles, I'd reduce to 1 t of chile bean sauce.

  • meggan on June 07, 2020

    Had to make with bacon which was not ideal - too greasy. Will try again with sausage.

  • hirsheys on June 05, 2019

    This is a tasty recipe that is a great way to use up the tons and tons of bok choy I've been getting in my CSA. I also think it's quite flexible, so the method/sauce could be shifted. Make sure to thoroughly cook/char the bok choy. Maybe add the rice sticks, then the sauce so the rice sticks can get a little char on them too?

  • thecharlah on February 11, 2015

    I really liked this recipe. The rice cakes nicely absorb the "mala" flavors, and the sausage adds an extra bit of umami. I enjoyed the mix of textures, too. Definitely going to make this one again!

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