Red Curry Pork and Rice Cake Stir-Fry

Step 1

Place1 lb. sliced Korean rice cakesin a medium bowl; pour in cold water to cover. Let sit 10 minutes. Drain, reserving 1 cup rice cake soaking liquid.

Step 2

Heat1 Tbsp. vegetable oilin a large skillet with a lid over medium-high. Cook1 lb. ground pork下面,原状,直到褐色,大约5米inutes. 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

Add3 scallions, white and pale green parts thinly sliced,one 2" piece ginger, peeled, finely chopped, and5 garlic cloves, finely chopped; cook, stirring, until softened, about 2 minutes. Add¼ cup red curry pasteand cook, stirring, until paste is fragrant and slightly darkened and beginning to stick to bottom of pan, about 3 minutes. Add3 medium red and/or yellow bell peppers, cut into 1" pieces, and stir to coat.

Step 4

Stir in1 Tbsp. fish sauce,1 Tbsp. unseasoned rice vinegar, and1 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 with3 dark green scallion tops, thinly sliced.