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Stir-fry Shanghai Rice Cake


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


     Ingredients                                                                          

    • 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
    Seasoning  for pork fillet
    • 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
    Method
    1. 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.
    2. Once texture is desired, drain the water, give a it a cool bath in running tap water.  Drain.
    3. In a pan, saute the garlic till fragrant, toss in the mushrooms, stir-fry, toss in the meat, stir-fry.
    4. Stir in the cabbage till it is cooked.
    5. Add in the drained rice cakes, mix thoroughly, add in some water.  Stir to prevent them from sticking together.
    6. Add in some oyster sauce, light soya sauce, a bit of sugar and salt to taste.
    7. Drizzle on some sesame oil, dish out onto serving plates.
    8. Serve immediately with chilli oil.  Will be great to go with our sambal belacan.


    Comments

    1. Oh...this is looking so delicious. It's one of my favorite dishes to order when I dine at Shanghai restaurants as well. Can't wait to give these a try.

      ReplyDelete
      Replies
      1. It's very easy to prepare but need to add a fair bit of water as I find the cakes very absorbent.

        Delete
    2. Hi Cheah, have seen the dried rice cakes and wondering how to cook them. This definitely is good cos' of the mixture of ingredients that goes well with the rice cakes..moreover with sambal belacan..hahaha!

      ReplyDelete
      Replies
      1. You can concot your own variation of ingredients, can cook spicy ones too!

        Delete
    3. Cheah, I just had this fry Shanghai rice cake for lunch at the food court. Yours looks very delicious! Don't mind to have another plate of this for my dinner too!

      ReplyDelete
      Replies
      1. Yes, I can have it for lunch and dinner, no problem.

        Delete
    4. Cheah, I've never tried the store bought rice cake before. It looks so nice. And love how you did with them. Slurppp....
      Enjoy your week ahead.
      Kristy

      ReplyDelete
      Replies
      1. You can get a packet from Aeon supermarket and give it a try. I like them.

        Delete
    5. Hi Cheah! The rice cake is my wife's favourite too!

      I cooked using the similar ingredients like yours but added leek and minced dried shrimps (Hay bee) for the extra punch!

      ReplyDelete
      Replies
      1. Mmm.... it'll be lovely with dried shrimps, aromatic!

        Delete
    6. Yes, I love stir-fried niangao with chilli sauce!

      ReplyDelete
    7. Moro no Brasil Sao paulo, e faço muitas comidas asiaticas pois temos um lugar aqui onde compramos o que é preciso e tudo fica delicioso bjs. Diulza).

      ReplyDelete
    8. hicheah, i hvnt tried these rice cakes before..didnt know they are chewy, i thought they are sort of crunchy :D

      ReplyDelete

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