Savory Chinese Rice Cake Stir-Fry with Pork and Napa Cabbage

What you need

• 400 g (14 oz) sliced rice cakes, nian gao, fresh or refrigerated
• 3 dried shiitake mushrooms
• 120 g (4 oz) minced pork
• 1 tbsp light soy sauce, 1 tsp for the pork, 2 tsp for the sauce
• 1 tsp Shaoxing rice wine
• 1/2 tsp cornstarch
• 250 g (9 oz) napa cabbage, cut into 3 cm (1 in) strips, stems and leaves kept apart
• 2 scallions, cut into 3 cm (1 in) lengths
• 2 tbsp vegetable oil
• 2 tsp dark soy sauce
• 1/2 tsp sugar
• 1 pinch ground white pepper
• salt, to taste
• 1 tsp toasted sesame oil

Method

Restated from the original video

1. 1

   Cover the shiitake with hot water and soak until soft, 20 min. Squeeze them dry, cut off the stems and slice the caps thinly.

2. 2

   Mix the pork with 1 tsp of the light soy sauce, the wine and the cornstarch. Leave it for 10 min.

3. 3

   If the rice cake slices are stiff, soak them in warm water for 20 min, then drain.

4. 4

   Heat the oil in a wok over high heat. Stir-fry the pork, breaking it up, until cooked through with no pink left, 2 min.

5. 5

   Add the scallions, shiitake and cabbage stems. Stir-fry until the stems begin to soften, 2 min.

6. 6

   Add the dark soy sauce, the remaining light soy sauce, the sugar, white pepper and 150 ml (2/3 cup) hot water. Bring to a boil.

7. 7

   Add the rice cake slices and the cabbage leaves. Cover and simmer over medium heat, stirring often so the slices do not stick, until they turn soft and chewy and the sauce thickens, 4-5 min. Splash in a little water if the pan dries out.

8. 8

   Taste and add salt if needed. Take off the heat, stir in the sesame oil and serve hot.

Imported from m.xiachufang.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.