Category: Main-Course Recipes
Cuisine: Chinese Cuisine
Cooking Method: Braising, Marinating, Stir-Frying
Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
15 Mins
Total Time:
35 Mins
Shanghai Stir-Fried Rice Cake is a classic Chinese dish originating from the Shanghai region and beloved by many. It is made primarily with fresh napa cabbage and tender rice cakes, resulting in a tender texture and rich flavor. It is a delicious traditional delicacy.
Ingredients
Adjust Servings
- Sauce:
- Marinade:
Instructions
-
Soak the rice cakes in warm water for about 30 minutes until they soften. Drain and set aside.
-
In a small bowl, combine the pork and marinade ingredients and marinate for about 20 minutes. Set aside.
-
Combine the sauce ingredients in a small bowl and mix well. Set aside.
-
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the pork strips and sauté until they start to brown. Remove the pork from the skillet and set it aside.
-
Add 1 tablespoon of vegetable oil to the large skillet. Add the shiitake mushrooms and cook for 2 minutes. Add the sliced napa cabbage to the skillet and stir-fry for 2 minutes until they start to soften. Add the soaked rice cakes to the skillet and pour in the liquid from soaking the dried mushrooms. Stir-fry everything together for about 4 to 5 minutes until the rice cakes are heated through. Pour the sauce mixture over them and add the cooked pork to the skillet. Cook for another minute until the rice cakes are thoroughly coated with the sauce.
-
Transfer the Shanghai Stir-Fried Rice Cake to a serving plate, garnish with chopped green onions, and serve hot. Enjoy!
