Shanghai Stir-Fried Rice Cakes with Pork

Name: Shanghai Stir-Fried Rice Cakes with Pork
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: 8 oz pork shoulder or loin; 16 oz rice cakes; 8 oz baby bok choy; 6 dried shiitake mushrooms; 2 cloves garlic; 3 scallions; 1 tbsp Shaoxing wine; 135-195 ml water; 2 tsp light soy sauce; 1 1/2 tsp dark soy sauce; 2 tsp oyster sauce; 1/2 tsp sesame oil; 1 tsp vegetable oil; 1 tsp cornstarch; 1/2 tsp white pepper; 1/2 tsp sugar; 1 pinch salt

Chewy rice cakes, tender pork, and crisp baby bok choy come together in a glossy savory sauce for a classic Shanghai-style comfort dish. This stir-fry is rich with soy, Shaoxing wine, and oyster sauce, making it a satisfying weeknight meal that tastes like it came from your favorite Chinese restaurant.

Servings4 Portions

Prep Time60 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

pork shoulder or loin
8 oz
rice cakes
16 oz
baby bok choy
8 oz
dried shiitake mushrooms
6
garlic
2 cloves
scallions
3
Shaoxing wine
1 tbsp
water
135 ml
light soy sauce
2 tsp
dark soy sauce
0.5 tsp
oyster sauce
2 tsp
sesame oil
0.5 tsp
vegetable oil
1 tsp
cornstarch
1 tsp
white pepper
0.5 tsp
sugar
0.5 tsp
salt
1 pinch

Step-by-Step Instructions

Thinly slice or julienne the pork. In a bowl, combine it with 1 tbsp water, 2 tsp light soy sauce, 1/2 tsp sesame oil, 1/4 tsp white pepper, 1 tsp vegetable oil, and 1 tsp cornstarch. Mix well and let marinate for 20 to 30 minutes while you prepare the remaining ingredients.

Rinse the rice cakes and drain well. If you are using dried rice cakes, soak them according to the package directions until pliable; fresh or frozen rice cakes can be used directly.

Wash the baby bok choy thoroughly and separate the leaves. Mince the garlic and cut the scallions into 2-inch pieces, separating any thicker white parts from the greener tops if desired.

If using dried shiitake mushrooms, soak them in warm water until softened, then squeeze dry and slice thinly. Reserve the soaking liquid for the sauce.

Heat a wok or large skillet over high heat until very hot. Add a light coating of oil, then stir-fry the pork and garlic for 1 to 2 minutes, just until the pork loses its raw color. Add the sliced mushrooms and cook for 1 minute more.