Stir Fried Rice Cakes
|Sliced dried rice cakes||1 Pound|
|Peeled and decerned frozen shrimps||1⁄4 Pound|
|Chinese rice wine||1 Teaspoon|
|Lean pork||1 Cup (16 tbs), shredded|
|Dark soy sauce||1 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Bamboo shoots||1⁄2 Cup (8 tbs), shredded|
|Chinese cabbage||3 Cup (48 tbs), shredded|
|Peanut oil/Vegetable oil||6 Tablespoon|
|Red in snow preserved vegetables||1⁄4 Cup (4 tbs), chopped|
|Dark soy sauce||2 Tablespoon|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
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.