Stir-Fried Rice Cakes Recipe

Rice cakes are simmered with stock then combined with stir-fried pork for an easy and delicious dinner.

20110127-seriously-asian-ricecakes.jpg

On their own, rice cakes don't possess a lot of flavor. But simmer them with stock, and stir-fry them with pork and vegetables, and you're in for an absorbingly delicious dish. The rice cakes remain chewy, and absorb the sauce mixture from the pork. It's a dish you'll want to make often, and since it only takes a few minutes to make, you should do just that.

Recipe Facts

Cook: 15 mins
Total: 15 mins
Serves: 2 to 3 servings

Rate & Comment

Ingredients

  • 2 ounces greens for stir-frying, such as bok choy or Napa cabbage

  • 6 ounces pork shoulder, cut into 1/4 inch slices

For Marinating the Meat:

  • 1 tablespoon Shaoxing rice wine

  • 3/4 teaspoon cornstarch

  • 1/2 teaspoon soy sauce

  • 1/4 teaspoon ground white pepper

  • 1/4 teaspoon salt

  • 1/4 cup vegetable oil

  • 2 tablespoons minced garlic

  • 2 cups rice cakes (about 10 ounces)

To Flavor Rice Cakes:

  • 1/4 cup pork stock

  • 1 tablespoon oyster sauce

To Garnish Rice Cakes:

  • 1/4 teaspoon roasted and ground black or Sichuan peppercorns

  • Green onion, finely chopped

Directions

  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.

Special Equipment

Wok

Nutrition Facts (per serving)
742 Calories
33g Fat
86g Carbs
23g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 742
% Daily Value*
Total Fat 33g 43%
Saturated Fat 6g 32%
Cholesterol 51mg 17%
Sodium 801mg 35%
Total Carbohydrate 86g 31%
Dietary Fiber 5g 17%
Total Sugars 1g
Protein 23g
Vitamin C 8mg 40%
Calcium 61mg 5%
Iron 3mg 15%
Potassium 631mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)