soft and chewy rice cakes are decadently coated in umami-rich xo sauce made from dried seafood, shallots, garlic, and chilis. tossed with ground pork, shrimp and greens, this dish makes for a quick and texturally satisfying meal.

note - not all xo sauces are gluten-free, so make sure to read the labels!

Serves 4

Ingredients

2 tbsps. cooking oil with a high smoke point, like sunflower, grapeseed or canola
1/2 lb. ground pork, gluten-free chinese sausage (lap cheong), sliced on a bias, or mushrooms, sliced
2 garlic cloves, minced
2-inches ginger, minced or grated
2 tbsps. gluten-free xo sauce
1 lb. gluten-free rice cakes
1/2 lb. raw shrimp, shelled and deveined
2-3 tbsps. tamari (depending on salt level)
1/4 lb. / 114 g (about 1 box) baby spinach, rinsed or baby bok choy, chopped into bite-sized pieces
1/4 tsp. ground coriander (optional)
cilantro, chopped, as garnish
sesame seeds, as garnish
chili crisp or sambal oelek, to taste
a light drizzle of sesame oil

Instructions

Preheat oil on medium-high heat in a large non-stick skillet or wok.

Fry ground pork or mushrooms until browned and just cooked through, about 2-3 minutes. If using Chinese sausage (lap cheong), toss a couple of times until just blistered.

Add garlic, ginger, and xo sauce to the pan and sauté until deliciously aromatic, about 1 minute.

Add in shrimp, rice cakes, and tamari. Sauté for another 2-3 minutes.

Add spinach or bok choy and cook until just wilted, another 1-2 minutes.

Garnish with cilantro, sesame seeds, chili oil/paste, and a drizzle of sesame oil. Serve immediately.