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…
- 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.
- Thaw rice cakes in fridge overnight or soak them for an hour or so, changing water frequently.
- 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)
- 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.
- Drain rice cakes. Add a bit more oil to pan if needed and add rice cakes. Toss and let it brown on all sides.
- 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)
- 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.
- Remove from heat and plate.