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Features

A versatile piece of cake

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DENNIS ODA / DODA@STARADVERTISER.COM
The cylindrical rice cakes have little flavor but absorb the flavors of a stir-fry or sautéed dish.
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DENNIS ODA / DODA@STARADVERTISER.COM
Joan Namkoong prepares a stir-fry with rice cakes, chicken, gai lan (Chinese broccoli) and oyster sauce. The cylindrical rice cakes are sliced and boiled before being added to the stir-fry.
3/3
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DENNIS ODA / DODA@STARADVERTISER.COM
Joan Namkoong prepares a stir-fry with rice cakes, chicken, gai lan (Chinese broccoli) and oyster sauce.