If you’ve ever felt daunted by stir-fry prep, this approach is for you. Though a few items still need a chop, the rice cakes give you a built-in starchy side and a sauce (really just curry paste thinned with water to cook the rice cakes) all in one pan. The combination of ginger, garlic, and fish sauce with red curry paste creates a flavorful base that coats the ground pork and chewy rice cakes. Substitute with any ground meat like beef, turkey, or chicken to switch things up. And if you’re in an especially spicy mood, dial up the heat by using the full curry paste can.
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What you’ll need
Maesri Red Curry Paste (Pack of 4)
$15 At Amazon
Medium Bowl
$17 At Amazon
Large Skillet with Lid
$40 At Amazon
Wooden Spoon
$7 At Amazon
Chef’s Knife
$115 At Hedley and Bennett
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
1
1
1
3
1
5
¼
3
1
1
1
½
Preparation
Step 1
Place 1 lb. sliced Korean rice cakes in a medium bowl; pour in cold water to cover. Let sit 10 minutes. Drain, reserving 1 cup rice cake soaking liquid.
Step 2
Heat 1 Tbsp. vegetable oil in a large skillet with a lid over medium-high. Cook 1 lb. ground pork, undisturbed, until browned underneath, about 5 minutes. Break up meat with a wooden spoon and continue to cook, stirring and breaking up into large pieces, until browned all over but still pink in places, about 2 minutes more.
Step 3
Add 3 scallions, white and pale green parts thinly sliced, one 2" piece ginger, peeled, finely chopped, and 5 garlic cloves, finely chopped; cook, stirring, until softened, about 2 minutes. Add ¼ cup red curry paste and cook, stirring, until paste is fragrant and slightly darkened and beginning to stick to bottom of pan, about 3 minutes. Add 3 medium red and/or yellow bell peppers, cut into 1" pieces, and stir to coat.
Step 4
Stir in 1 Tbsp. fish sauce, 1 Tbsp. unseasoned rice vinegar, and 1 tsp. honey, scraping up any browned bits. Add rice cakes, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and reserved rice cake soaking liquid; stir to combine. Bring to a simmer, cover, and cook, stirring occasionally, until rice cakes are softened, about 5 minutes. Uncover and cook, stirring, until sauce is thickened, about 2 minutes. Remove from heat. Taste and season with more salt if needed.
Step 5
Divide stir-fry among shallow bowls. Top with 3 dark green scallion tops, thinly sliced.