This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served sauce for rice two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter. Add the rice cakes and cook for 2 to 3 minutes, until softened.
Drain and refresh under cold water. Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan. When the pan is hot, add the neutral oil and rice cakes, and toss to combine.
Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula. To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds. About UsNYT Cooking is a subscription service of The New York Times.
