Archive for January 14th, 2012

January 14, 2012

Stir Fry Rice Cake w Salted Mustard Greens 雪菜肉絲炒年糕

One of my favorite classic dishes of all time. I figured it was about time I learned to make it myself. Much easier than I thought it would be. I wish I had tried this years ago!


  • 1 large batch of mustard greens
  • 3/4 cup pork tenderloin, cut in thin strips
  • basic chinese meat marinade*
  • 1/2 cup sliced shitake mushrooms
  • 1/3 cup small bamboo shoot, cut in strips
  • 1 large clove of garlic, minced
  • 1 tbs ginger
  • ~3-4 cups rice ovals, thawed


  • 1 tsp corn starch
  • 1 tbs soy sauce
  • 1 tsp sesame oil

Lots of eyeballing on measurements here…


  1. THE NIGHT BEFORE: Trim leaves off mustard greens. Discard stems. Roll leaves up like a cigar and slice from one end to the other (kind of like a chiffonade), then slice again the other way to create small squares. Salt generously. Pack in a sealable container and leave in fridge overnight or for several hours.
  2. Thaw rice cakes in fridge overnight or soak them for an hour or so, changing water frequently.
  3. Marinate pork for ten min+. (How to Cut Pork Tenderloin: meat is easier to cut when partially frozen. slice diagonally from one end to make flat ovals, then stack the ovals and cut strips)
  4. Heat wok or large non-stick pan on high with a drizzle of oil. Add pork and brown evenly on all sides. Remove and set aside.
  5. Drain rice cakes. Add a bit more oil to pan if needed and add rice cakes. Toss and let it brown on all sides.
  6. Add mushrooms and mustard greens. Toss. Cover and let it steam for 5 min or so, or until rice cakes are just starting to soften. (If it dries up, add a dash of chicken stock)
  7. Add bamboo and meat and continue to stir fry until rice cakes are al dente: just soft enough that it gives to slight finger pressure, but not floppy, and slightly chewy.
  8. Remove from heat and plate.