Stir-fried Rice Cakes (炒年糕)
As a kid, whenever we went to a Chinese restaurant, especially a Shanghainese restaurant, we would always order stir-fried rices cakes (炒年糕) of some sort — sometimes with cabbage and other times with shepherd’s purse. Since being in New York, I haven’t found a restaurant with stir-fried rice cakes that taste like the dish I grew up with, so, unshockingly, I started to make my own. Turns out, it’s actually a pretty simple dish to make.
For the meat:
- 1/4 pork tenderloin, sliced into thin strips (alternatively, use 1 small chicken breast)
- 1 tsp starch
- 1 tsp soy sauce
- 1 tsp water
For the main thing:
- 1 tbsp cooking oil
- 2 cups rice cakes (soaked or defrosted per package instructions)
- 3 large napa cabbage leaves, cut into 1/2 inch thick pieces
- 1 medium shiitake mushroom, sliced, stem removed
- 3 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp dark soy sauce
- 1/8 tsp sugar
- white pepper (optional)
- Marinate Meat: Mix together water, starch, and soy sauce. Add in pork and coat well. Let the marinated pork sit in the fridge for 30 minutes.
- Heat up oil in wok. Add in pork and saute over medium-high heat until cooked. About 3-4 minutes. Remove
- In the same pan, add shiitake and cook at medium heat for 1 minute. Add cabbage and cook for 1 more minute.
- Add 1/4 cup water to wok and turn the heat to low. Cover and let simmer for 10 minutes.
- Add in rice cakes, soy sauces, oyster sauce, and a pinch of sugar. Cover and cook for 3 minutes at medium heat, stirring every minute or so, to prevent sticking.
- Add in pork and a dash of white pepper, then mix together.