Cooked - Shanghai Stir-Fried Rice Cakes (上海炒年糕)

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Home Pricing Community My Recipes

Shanghai Stir-Fried Rice Cakes (上海炒年糕)

2.0

200g rice cakes

150g sliced pork shoulder (optional)

3-5 dried shiitake mushrooms, soaked and rehydrated

2 clove garlic, minced

¼ cup water (or leftover mushroom water)

3 cups chopped pak choi (or napa cabbage, spinach, etc)

3 scallions, chopped to 1-inch pieces

1 tbsp oyster sauce

¼ tbsp dark soy sauce

1 tbsp light soy sauce

1 tsp sugar

1 tbsp Shaoxing cooking wine

Pinch of white pepper powder

Drizzle of sesame oil

1 tbsp cornstarch

Prepare the ingredients by making the stir-fry sauce and chopping the vegetables and meat. Take 1 tbsp of the sauce plus cornstarch to marinate the meat.
Heat oil in a wok/pan over high heat and sear the pork. Add minced garlic mushrooms and scallions, and stir fry on high heat for a minute.
Add vegetables and rice cakes, then add water (or water reserved from rehydrating mushrooms). Cover with a lid and let it cook for 2 minutes.
Remove the lid, pour the sauce, and stir fry everything together over medium heat for a minute or until everything is coated well in the sauce. Serve on a plate and enjoy!

Course🍽️Main Course

Diets🥛Dairy-free...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 15 weeks ago

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