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Stir Fried Rice Cakes

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Ingredients
  Sliced dried rice cakes 1 Pound
  Dried mushrooms 6
  Peeled and decerned frozen shrimps 1⁄4 Pound
  Chinese rice wine 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Tapioca 1 Teaspoon
  Lean pork 1 Cup (16 tbs), shredded
  Dark soy sauce 1 Tablespoon
  Chinese rice wine 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Bamboo shoots 1⁄2 Cup (8 tbs), shredded
  Chinese cabbage 3 Cup (48 tbs), shredded
  Peanut oil/Vegetable oil 6 Tablespoon
  Salt 1 Teaspoon
  Red in snow preserved vegetables 1⁄4 Cup (4 tbs), chopped
  Dark soy sauce 2 Tablespoon
  Chicken broth 1⁄3 Cup (5.33 tbs)
Directions

Soak the dried rice cake slices in cold water overnight or at least 12 hours.
Drain before cooking.
Soak the mushrooms in hot water until soft.
Discard stems and shred the mushrooms.
Defrost and rinse the raw shrimp.
Pat dry thoroughly with paper towels.
Marinate with wine, salt, and tapioca starch.
Marinate the pork with soy sauce, wine, sugar, and tapioca starch.
Heat a wok very hot.
Add 2 Tbs oil and stir fry the shrimps for about 1 minute.
Remove and set aside.
Add another 2 Tbs oil to wok.
stir fry the shredded pork until the color changes (about 1 minute).
Add mushrooms, mix well and set aside.
Heat 2 Tbs oil in same wok.
stir fry the bamboo shoots and Chinese cabbage for 1 minute.
Add 1 tsp salt and mix well.
Put back the pork mixture.
Add the chopped red in snow and cook together for 1 minute.
Add the drained rice cake slices and sprinkle dark soy sauce and chicken broth on the rice cakes.
Stir with the meat mixture until the cake slices are limp.
Finally mix in the cooked shrimp.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Rice

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