Stir-fried Shanghai Rice Cakes
Description: A popular dish for Lunar New Year, this stir-fried Shanghai rice cake with pork, mushrooms, and napa cabbage is tossed in a savory soy-based sauce. It's a delicious way to welcome personal, career, and financial growth in the coming year.
Ingredients
- 1 lb pork loin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 lb Shanghai rice cakes, separated
- 4 oz shiitake mushrooms, sliced
- 1/2 napa cabbage, chopped
- 2 cloves garlic, minced
- 3 stalks green onions, chopped
- 1/4 cup chicken broth
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
Instructions
- Marinate pork with soy sauce, shaoxing wine, sesame oil, and cornstarch. Set aside.
- In a bowl, combine chicken broth, oyster sauce, dark soy sauce, and sugar. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry until fragrant.
- Add sliced pork and stir-fry until browned and cooked through.
- Add shiitake mushrooms and napa cabbage. Stir-fry for 2-3 minutes until slightly tender.
- Add the separated rice cakes and the prepared sauce. Stir well to coat everything.
- Cover and cook for 5-7 minutes, or until the rice cakes are soft and chewy and the sauce has thickened.
- Stir in chopped green onions.
- Serve hot and enjoy!