Ingredients

3 tablespoons peanut or vegetable oil

　　4 green onions, trimmed and chopped

　　1 winter bamboo shoot, defrosted if frozen and peeled and blanched if fresh, cut into julienne (about 1 cup)

　　1 cup shelled green soybeans (edamame), defrosted

　　About 1 cup (6 ounces) chopped salted Shanghainesegreens (or store-bought), rinsed, squeezed dry, and any large pieces chopped (see note)

　　12 ounces (about 2 1/4 cups) sliced Ningbo-style rice cakes, slices separated, if necessary

　　2 tablespoons Shaoxing rice wine

　　1 cup boiling water

　　

Step 1

Place a wok over high heat and add the oil. Toss in the green onions and stir them around to release their fragrance. Before they start to brown, add the bamboo shoot and soybeans. Toss these in the hot oil for about 1 minute to heat them through, then add the salted greens. Toss these together for about 30 seconds and then add the rice cakes.

　　

Step 2

After you stir-fry the rice cakes for a minute or so, pour the rice wine and boiling water around the edge of the wok. Continue to toss the rice cakes until most of the liquid has been absorbed. Taste and adjust the seasoning, if necessary. Serve hot in bowls.

　　Ingredient Note

　　Shanghainese greens are salted, preserved greens, similar to sauerkraut, most often made with mustard greens. They can be purchased online at Amazon.

　　Reprinted from All Under Heaven. Copyright © 2016 by Carolyn Phillips. Published by Ten Speed Press, an imprint of Random House. Buy the full book from Ten Speed Press or Amazon.