Have you heard of The Woks of Life? It's a mouthwatering blog written by four siblings, aka a godsend for people like me who love Asian food but don't have a clue how to prepare something which tastes authentic or restaurant quality. The authors are thorough with their instructions and give you tips on how to buy the right ingredients at the Asian grocery store. In order for these dishes to be a success, I had to remind myself over and over again: Trust the experts. Follow the dang recipe. Don't improvise. Use measuring spoons. Appreciate puns.
I decided to inaugurate my brand new wok with recipes from this blog, and every single one has turned out phenomenal Look for my renditions here in the coming weeks.
You can find the original recipe here. The only thing I would do differently next time is cooking the dried rice cakes in boiling water ahead of time to soften them before adding them to the wok. It took extra time and liquid to slowly cook the rice cakes to that perfect chewy-but-firm texture without any dry bits.