Slices of glutinous rice cake stir-fried in a wok with tender pork, crisp greens, and a savory sauce. An iconic Shanghai dish that is chewy and aromatic.
Ingredients
- 400 g Glutinous rice cake (niangao)
- 200 g Pork tenderloin
- 200 g Bok choy
- 100 g Fresh shiitake mushrooms
- 1 bunch Scallion
- 20 g Fresh ginger
- 2 cloves Garlic
- 2 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp Brown sugar
- 1 tbsp Sesame oil
- 2 tbsp Vegetable oil
- 1 tsp Cornstarch
- 1 pinch White pepper
- 100 ml Water
Method
- Slice the pork into thin strips and place it in a bowl with Shaoxing wine, a splash of light soy sauce, cornstarch, and white pepper. Mix and let marinate while you prepare the other ingredients.
- Cut the rice cakes into thin slices if necessary. Separate the bok choy stems and leaves. Slice the shiitake mushrooms. Finely chop the ginger and garlic. Cut the scallion into segments.
- Prepare the stir-fry sauce by mixing the light soy sauce, dark soy sauce, oyster sauce, brown sugar, and water in a bowl.
- Heat a wok over high heat, add a drizzle of vegetable oil, and stir-fry the marinated pork until it changes color. Remove and set aside.
- In the same wok, add a little oil and sauté the ginger and garlic until fragrant.
- Add the rice cake slices and mushrooms, stir-frying constantly until the cakes begin to soften and lightly brown.
- Add the bok choy stems first, then the leaves, and stir-fry briefly until tender but still crisp.
- Return the pork to the wok, pour in the prepared sauce, and stir-fry vigorously to coat all the ingredients well.
- Off the heat, add the sesame oil and pepper, scatter with scallion, give it one last stir, and serve immediately.
Nutrition
Per serving
- Energy
- 566.2 kcal
- Protein
- 20.34 g
- Carbohydrate
- 85.31 g
- Fat
- 14.2 g
- Fibre
- 3.64 g
- Calcium
- 160.96 mg
- Iron
- 1.02 mg
- Magnesium
- 178.69 mg
