Shanghai-Style Rice Cake W. Pickled Mustard Green

1. 1

   1.Cut and marinate the pork. This step can be done in advance.

2. 2

   2.Over medium heat, stir fry your pork with 1 tbsp of oil. Take it out as soon as the pork turns white.

3. 3

   3.This step is to soften the rice cake to make it easier to stir fry. You can either blanche it in boiling water for about 2 minutes or soak in hot water for 2.5 mins until the rice cake starts to turn soft. drain out the water and keep the rice cake in a strainer. Try to avoid blanching or soaking the rice cake for too long. If it's too soft it will be sticky and hard to stir fry.

4. 4

   4.In a skillet or pan, add 1 tbsp of oil, ginger, pickled mustard green, and soybeans. Stir fry until aroma arise. About 2 minutes.

5. 5

   5.Add the stock or water to the cooking ingredients. Stir to mix. Bring it to boil.

6. 6

   6.Add blanched rice cake and pre-cooked pork. Saute until incorporated. The liquid will reduce as the rice cake gets softer. Add white pepper powder, salt, a few drops of sesame oil to season.

* Per serving · 4 servings · Values may vary.

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