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stir_fried_rice_cakes.md

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Stir Fried Rice Cakes
Chinese

Stir Fried Rice Cakes

Ingredients

Marinated Pork

  • 340 g (3/4 lb) Thinly sliced pork loin (sliced against the grain)
  • Use beef marinade recipe

Rest of Dish

  • 2 lb Rice cakes
  • 8 oz Baby bok choy or napa cabbage
  • 2 cloves Garlic (coarsely chopped)
  • 3 Spring onions (cut on a diagonal into 2.5 cm (1 in) pieces)
  • 6 Dried shiitake mushrooms (soaked and sliced)
  • 1/2 - 3/4 cup Water (from the soaking the shiitake mushrooms) - up to 3/4 cup for hotter stoves
  • 1 tbsp Shaoxing wine

Seasoning

  • 1/2 tsp Dark soy sauce
  • 1 tbsp Light soy sauce
  • 2 tsp oyster sauce
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp White pepper
  • 1/2 tsp Sesame oil

Instructions

  1. Heat up the wok to high heat (oil should start smoking)
  2. Spread out the pork evenly and leave until the edges start to brown. Then toss pork until mostly cooked
  3. Stir in sliced shiitake mushrooms for 1 min.
  4. Add in the rest of the vegetables and spring onions, add the shaoxing wine and stir fry for 30 s
  5. Spread rice cakes over the bed of pork and vegetables.
  6. Add 1/2 - 3/4 cup of water (depending on how hot the wok gets), cover and steam for 2 min
  7. Add seasoning and stir fry over medium heat for a few more minutes

Reference