Description
Chewy, oval shaped rice cakes stir-fried with tender pork, crunchy vegetables, and a savory soy-based sauce. A quick and easy stir-fried rice cake recipe that takes less than 30 minutes to make!
Ingredients
Scale
Marinade for the Pork
- 8oz pork belly or pork loin, slice into thin strips
- 2 tsp light soy sauce
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1 tsp cornstarch
Stir-Fried Rice Cakes
- 1 lb frozen rice cakes
- handful of baby bok choy or cabbage, chopped
- 4 clove garlic, minced
- 2 green onion, chopped
- 6 shiitake mushroom, rehydrated and thinly sliced (save the mushroom liquid)
- 3/4 cup reserved mushroom water/liquid
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tsp white sugar
Instructions
- In a bowl, combine thinly sliced pork with 2 tsp light soy sauce, 1/4 tsp white pepper, 1tsp sesame oil, and 1tsp cornstarch. Let the meat marinate for at least 15 minutes.
- In a large pan or wok, heat 1 tbsp of oil over medium-high heat. Add marinated pork and garlic, and stir-fry for a few minutes until pork turns brown and is cooked through. Add sliced shiitake mushroom and stir-fry for 1-2 minutes.
- Add chopped vegetables and green onion. Stir-fry for 2-3 minutes, or until the vegetables are tender.
- Using a spatula, push the pork and vegetables to the side and create a space in the middle of the pan. Add frozen rice cakes to the center and pour 3/4 cup of reserved mushroom water over the rice cakes. Cover the pot with a lid and let it simmer for 3-4 minutes, or until the rice cakes have softened.
- Remove the lid and add Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, and sugar. Toss everything together until the rice cakes are evenly coated. Cook for another 2-3 minutes until the rice cakes are soft and chewy, and the sauce is fully absorbed.
- Garnish with some green onions, serve hot and enjoy!
Notes
You can find Shanghai rice cakes in any Asian grocery stores. Here in this recipe, I am using frozen rice cakes. If you are using dried rice cakes, you’ll need to soak them in warm water for 2-3 hours to soften. If you are using vacuumed-sealed rice cakes, separate them if they are stuck together.