Stir-Fried Spicy Rice Cakes

• 2 tablespoons dark sesame oil, divided
• 4 cups sliced rice cakes (rice ovalettes), divided
• 1 bunch green onions, trimmed and cut into 1-inch pieces
• 12 ounces lean ground pork
• 1/2 cup chopped onion
• 1/4 teaspoon kosher salt
• 3 large garlic cloves, minced
• 2 teaspoons cornstarch
• 2 cups no-salt-added chicken stock (such as Swanson)
• 3 tablespoons lower-sodium soy sauce
• 1 tablespoon sambal oelek (ground fresh chile paste)
• 4 lime wedges

1. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 2 cups rice cakes; stir-fry 3 minutes or until blistered, turning to brown on both sides. Remove rice cakes from pan; place in a large bowl. Add remaining 1 tablespoon oil; swirl to coat. Add remaining 2 cups rice cakes; stir-fry 2 minutes. Add green onions to pan, and stir-fry for 1 minute or until rice cakes are blistered, turning to brown on both sides. Remove rice cake mixture from pan; add to cooked rice cakes.
2. Add pork to pan; saute for 4 minutes or until browned, stirring to crumble. Stir in chopped onion and salt; saute 3 minutes, stirring occasionally. Add garlic; saute 30 seconds, stirring constantly. Stir in cornstarch. Gradually add stock; bring to a boil. Stir in soy sauce and sambal; cook for 1 minute, stirring frequently. Divide rice cake mixture evenly among 4 shallow bowls; top each serving with 3/4 cup pork mixture. Serve with lime wedges.

dark sesame oil, rice cakes, green onions, lean ground pork, onion, kosher salt, garlic, cornstarch, nosalt, lower, sambal oelek, lime wedges

Taken from www.myrecipes.com/recipe/stir-fried-spicy-rice-cakes (may not work)