Stir-Fried Spicy Rice Cakes

Ingredients

• 2 cups chicken stock see (such as Swanson)
• 2 teaspoons cornstarch 
• 2 tablespoons sesame oil dark divided
• 3 large garlic clove minced
• 1 bunch spring onion trimmed cut into 1-inch pieces
• 12 ounces ground pork lean
• 0.3 teaspoon kosher salt 
• 4  lime wedges 
• 3 tablespoons soy sauce 
• 0.5 cup onion chopped
• 4 cups rice cakes divided sliced (rice ovalettes)
• 1 tablespoon chili paste depending on your taste pref fresh (ground chile paste)

Equipment

• bowl
• frying pan
• wok

Directions

1. Heat a wok or large skillet over medium-high heat.
2. Add 1 tablespoon oil to pan; swirl to coat.
3. Add 2 cups rice cakes; stir-fry 3 minutes or until blistered, turning to brown on both sides.
4. Remove rice cakes from pan; place in a large bowl.
5. Add remaining 1 tablespoon oil; swirl to coat.
6. Add remaining 2 cups rice cakes; stir-fry 2 minutes.
7. Add green onions to pan, and stir-fry for 1 minute or until rice cakes are blistered, turning to brown on both sides.
8. Remove rice cake mixture from pan; add to cooked rice cakes.
9. Add pork to pan; saut for 4 minutes or until browned, stirring to crumble. Stir in chopped onion and salt; saut 3 minutes, stirring occasionally.
10. Add garlic; saut 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.
11. Serve with lime wedges.