Chinese Stir Fried Rice Cakes - 炒年糕

INGREDIENTS:

  • 1/2 package of rice cake ovals (2-3 cups)
  • 4 cups nappa cabbage, sliced thin
  • 3 large dried shitake mushrooms
  • ~1 cup pork tenderloin, sliced thin into strips
  • 1 tsp ginger
  • soy sauce
  • 1/2 tsp corn starch
  • 1/2 cup chicken broth
  • vegetable oil
  • salt
  • 1 tsp sesame oil

INSTRUCTIONS:

  1. Soak mushrooms in hot water for several hours. Remove, slice thinly, and reserve water.
  2. Defrost rice cakes: Soak in water for ~30min, changing water often. Drain and set aside.
  3. Dissolve cornstarch in 2 tbs soy sauce. Mix and coat tenderloin strips. Marinate for at least 30 min. (Best to do this when you begin soaking the rice cakes.)
  4. When ready to cook, heat large wok over high heat. Add  1 tbs vegetable oil and over medium heat, brown pork evenly on all sides until no longer pink. Remove from heat and set aside in a separate bowl.
  5. In remaining oil over high heat, add rice cakes, sesame oil, and a dash of soy sauce. Toss until slightly browned on all sides. Rice cakes will still be rather hard.
  6. Add cabbage and mushrooms, ginger, and several pinches of salt. Add ~1/2 cup of the mushroom water and 1/2 cup of chicken stock. Cover, reduce heat to medium high, and let it steam for ~5 min.
  7. Remove cover and mix. Continue to stir fry until most of the liquid is absorbed. Salt to taste. Rice cakes should be slightly chewy and soft to the touch.

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