We cook with Korean rice cakes s lot because they are great gluten free Stirfry alternatives. And soooo addicting. Today we used sliced shape rice cakes. You can find them at the local Asian grocer.
1 lb sliced beef for Stirfry
4 green onions cut into 2-3 inch pieces
1 package Shimeji mushrooms or other Asian mushrooms
2 small bunches Bok Choy
1 lb Korean sliced rice cakes
3 tbsp cooking oil
3 tbsp gfree low sodium soy sauce
1 tbsp molasses
1/2 tsp dark sesame oil
1 tbsp minced ginger
2 tbsp Chinese cooking wine
1 tbsp cornstarch
1⃣Mix beef with 1 tbsp oil, 1 tbsp soy sauce and cornstarch and let marinade 20 mins.
2⃣In a wok heat rest of oil on high and cook beef. Remove from wok and set aside.
3⃣Add ginger, Bok Choy, mushrooms and scallions. Stirfry a few mins then add rice cakes and mix in.
4⃣Add wine and cover wok for 5 mins. Uncover, re-add beef, rest of soy sauce, molasses and sesame oil. Stirfry another 2 mins until rice cakes are tender.
This came out amaze balls and basically every ingredient is one of Js fave. He saw me taking this pic and and cannon balled his way into it to get at the bowl. I had to fight him off because it was still hot. He ate the whole giant bowl plus more. He left a couple rice cakes but that’s it.
I wouldn’t start with this because of the high amount of soy but technically it’s ok 6 months. Maybe for under 1 cut down on the soy a bit and def use low sodium.
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