Stir-Fried Rice Cakes Recipe Recipe

Name: Stir-Fried Rice Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces greens for stir-frying, such as bok choy or napa cabbage; 6 ounces pork shoulder, cut into 1/4 inch slices; 1 tablespoon Shao Xing rice wine; 3/4 teaspoon cornstarch; 1/2 teaspoon soy sauce; 1/4 teapoon ground white pepper; 1/4 teaspoon salt; 1/4 cup vegetable oil; 2 tablespoons minced garlic; 2 cups rice cakes (about 10 ounces); 1/4 cup pork stock; 1 tablespoon oyster sauce; 1/4 teaspoon roasted and ground black or sichuan peppercorns; Green onion, finely chopped

Servings: persons

2 ounces greens for stir-frying, such as bok choy or napa cabbage
6 ounces pork shoulder, cut into 1/4 inch slices
1 tablespoon Shao Xing rice wine
3/4 teaspoon cornstarch
1/2 teaspoon soy sauce
1/4 teapoon ground white pepper
1/4 teaspoon salt
1/4 cup vegetable oil
2 tablespoons minced garlic
2 cups rice cakes (about 10 ounces)
1/4 cup pork stock
1 tablespoon oyster sauce
1/4 teaspoon roasted and ground black or sichuan peppercorns
Green onion, finely chopped

1
Heat wok over high heat. Swirl in oil and add vegetables. Stir-fry until stalks are tender but still crisp, 1-3 minutes. Remove from heat and set aside.
2
Put beef in bowl and add rice wine, cornstarch, soy sauce, sugar, white pepper, and salt.
3
Heat wok over high heat. Swirl in 2 tablespoons of oil. Add garlic and stir-fry until garlic is golden brown, about 10 seconds. Add pork mixture and sear in wok undisturbed until pork begins to brown, about 30 seconds. Using spatula, stir-fry for 1 minute longer until pork is lightly browned. Remove pork from wok and set aside.
4
Add rice cakes to wok. Add broth and cook uncovered 1 to 2 minutes, stirring constantly. Add oyster sauce, pepper, and the rest of the oil as needed. Stir constantly to prevent rice cakes from sticking too much. Cook until rice cakes are soft but still chewy, about 1 minute. Add vegetables and pork back to wok and stir to mix evenly. Serve immediately, garnishing with green onions.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ounces greens for stir-frying, such as bok choy or napa cabbage, 6 ounces pork shoulder, cut into 1/4 inch slices, 1 tablespoon Shao Xing rice wine, 3/4 teaspoon cornstarch, and more.

Yes, Stir-Fried Rice Cakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stir-Fried Rice Cakes Recipe

How did you like this recipe?

Frequently Asked Questions