Shanghai Rice Cake
Shanghai Rice Cake is a traditional Chinese dish made with stir-fried sticky rice cakes, which are chewy and delicious. This recipe includes vegetables and pork for a hearty meal.
Ingredients - Serves 4
- Green onions - 2, chopped
- Garlic - 2 cloves, minced
- Vegetable oil - 2 tablespoons
- Sugar - 1 teaspoon
- Oyster sauce - 1 tablespoon
- Soy sauce - 3 tablespoons
- Carrots - 1 cup, julienned
- Napa cabbage - 2 cups, chopped
- Pork - 1/2 pound, thinly sliced
- Sticky rice cakes - 2 cups
Let's Get Started
- Soak the rice cakes in water for 20 minutes, then drain.
- Heat the oil in a wok or large frying pan over medium heat.
- Add the pork and stir-fry until it is no longer pink.
- Add the garlic and stir-fry for another minute.
- Add the carrots and cabbage and stir-fry for a few minutes until they start to soften.
- Add the rice cakes, soy sauce, oyster sauce, and sugar. Stir well to combine.
- Cover the wok and let it cook for a few minutes until the rice cakes are soft and chewy.
- Stir in the green onions just before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 500
- Fat: 20g
- Carbs: 65g
- Protein: 25g
- Sodium: 800mg
- Sugar: 5g
