I like to bite into these chewy rice cakes and I never fail to order this whenever I dine in a Shanghai/Szechuan restaurant. As I managed to get this from the Asian Grocers on my last trip I didn't hesitate to whip this simple yet delicious stir-fry! Incidentally, these frozen rice cakes are also available in Aeon supermarkets.
Recipe for Stir-fry Shanghai Rice Cake
- 500 gm frozen rice cake, thawed
- 250 gm cabbage,cut
- 200 gm pork fillet, cut into strips
- 5 Shitake mushrooms, soaked, stemmed, cut into strips
- 4 pips of garlic, chopped
- 3 to 4 cups of water
- 1 tsp each of Chinese cooking wine, cornflour and light soya sauce
- 1/2 tsp oyster sauce and sesame oil
- 1/4 tsp each of salt and sugar
- A dash of pepper
- Fill a pot of water enough to cover the rice cakes. Boil over medium heat, simmer for about 10 mins. depending on doneness. Stir occasionally to prevent them from sticking.
- Once texture is desired, drain the water, give a it a cool bath in running tap water. Drain.
- In a pan, saute the garlic till fragrant, toss in the mushrooms, stir-fry, toss in the meat, stir-fry.
- Stir in the cabbage till it is cooked.
- Add in the drained rice cakes, mix thoroughly, add in some water. Stir to prevent them from sticking together.
- Add in some oyster sauce, light soya sauce, a bit of sugar and salt to taste.
- Drizzle on some sesame oil, dish out onto serving plates.
- Serve immediately with chilli oil. Will be great to go with our sambal belacan.