← Nouns Cooking · Chinese

Ingredients

• 450 g sliced rice cakes (Shanghai nian gao or Korean tteok)
• 200 g pork loin or shoulder, cut into thin strips
• 1 tsp light soy sauce, for the pork
• 1 tsp Shaoxing wine, for the pork
• 1 tsp Cornflour (cornstarch)
• 6 shiitake mushrooms (fresh, or dried and soaked), sliced
• 250 g napa cabbage or baby bok choy, cut into strips, stems and leaves apart
• 2 tbsp neutral oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 3 Spring onion, cut into 3 cm lengths
• 2 tbsp light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp Sugar
• ¼ tsp White pepper
• 125 ml water or chicken stock
• 1 tsp Toasted sesame oil

Method

1. Soak the rice cakes in cold water for 15 min so they separate and soften slightly, then drain. Toss the pork with the soy sauce, Shaoxing wine and cornflour, and mix the sauce ingredients in a jug.
2. Heat 1 tbsp of the oil in a wok over high heat and stir-fry the pork for about 2 min, until no longer pink. Lift it out.
3. Add the remaining oil, the mushrooms, garlic and ginger and stir-fry for 1 minute. Add the cabbage stems and cook for 1–2 min more.
4. Add the rice cakes and the sauce, cover and let them steam for 2–3 min, until soft and bendy.
5. Uncover, return the pork, add the cabbage leaves and spring onion, and toss for 1–2 min until the sauce turns glossy and clings to the rice cakes. Drizzle with sesame oil and serve.

Tips

• If the rice cakes start sticking to the wok, add a splash more water rather than more oil.
• For a vegetarian version, skip the pork, double the mushrooms and use vegetarian oyster sauce.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Tiffy Cooks What To Cook Today