Step by step
Recipe for Shanghainese Stir-Fried Rice Cakes
Ingredients
For 4 servings
- 1 lb rice cakes
- 8 oz baby bok choy
- 2 cloves garlic
- 3 scallions, sliced
- 6 shiitake mushrooms, sliced
- 3 tbsp vegetable oil
- 1 tbsp Shaoxing wine
- 1 ½ tsp dark soy sauce
- 1 tbsp light soy sauce
- ½ tsp sesame oil
- 2 tsp oyster sauce
- ¼ tsp white pepper
- ½ tsp sugar
For the meat marinade:
- 8 oz pork loin, sliced
- 1 tbsp water
- 2 tsp light soy sauce
- ½ tsp sesame oil
- ¼ tsp white pepper
- 1 tsp vegetable oil
- 1 tsp cornstarch
Step by step
step 1
If using, marinate sliced pork with soy sauce, sesame oil, white pepper, vegetable oil and cornstarch. Set aside for 20-30 mins while prepping other ingredients.
step 2
Prep vegetables by cutting or slicing them to your desired sizes and have them ready for frying! Soak your rice cakes according to package instructions.
step 3
In a wok, with oil over high heat, stir fry pork along with minced garlic. Add in shiitake mushrooms and fry for 1 minute.
step 4
Add bok choy, scallions, Shaoxing wine and stir fry for an additional 30 seconds. Add in rice cakes and water, cover and cook for another 2 minutes.
step 5
Season with soy sauce, dark soy sauce, sesame oil, oyster sauce, white pepper, and sugar. Continue to stir fry until rice cakes are evenly coated in sauce. Serve and enjoy!
