Rice Cakes with Chili Paste, Fermented Black Bean, and Sichuan Peppercorn

INGREDIENTS

5 oz

Baby bok choy

1 tbsp

Chili bean paste

2 tbsp

Cilantro, leaves

1 tsp

Fermented black beans, dried

cup Scallions

1 tsp

Soy sauce or fish sauce

1/2 tsp

Sichuan peppercorns, toasted and ground

2 tbsp

Vegetable oil

1 lb

Rice cakes, dried fresh, or frozen

link Lop cheung (chinese sausage), cut into ¼-inch dice (about 1/2 cup)