Shanghai Stir-Fried Rice Cakes
Soft and chewy rice cake slices stir-fried with tender pork and crisp greens in a savory soy sauce. A classic Shanghai comfort dish that is satisfying and delicious.
Ingredients
14 items- Rice cake slices 300g
- Pork tenderloin 100g
- Baby bok choy 200g
- Dried shiitake mushrooms 5
- Ginger 2 slices
- Garlic 2 cloves
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tsp
- Rice wine 1 tbsp
- White pepper pinch
- Salt to taste
- Cooking oil 2 tbsp
- Water or broth as needed
Nutrition
Steps （6 steps）
Soak dried mushrooms in warm water until soft (30 min), slice. Rinse rice cakes and soak 10 min, drain. Julienne pork, marinate with rice wine, salt, white pepper for 10 min.
Heat wok over medium heat, add 1 tbsp oil, stir-fry pork until color changes, about 30 seconds. Remove and set aside.
Add another tbsp oil, add ginger, garlic, mushroom slices. Stir-fry over medium heat until fragrant, about 1 minute.
Turn to high heat, add bok choy, stir-fry quickly until wilted, about 1 minute.
Add rice cake slices, light soy sauce, dark soy sauce, sugar. Stir-fry over high heat, adding a little water to prevent sticking, until rice cakes are soft and seasoned, about 2 minutes.
Return pork to wok, toss everything together for about 30 seconds. Adjust seasoning with salt or pepper if needed. Serve.
Tips
Pre-stir-frying the pork and adding it back later keeps it tender. Soaking rice cakes prevents them from being too hard. High heat throughout keeps vegetables crisp.
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