For 1// Prep time: 10 mins// Cook time: 10 mins
Chinese rice cake - 200g
Shiitake mushrooms, sliced - 2 pcs
Pak choy/ Chinese leaf, sliced - a handful
Pork shoulders, sliced - 150g
Ginger - 3 pcs
Light soy sauce - 2 tbsp
Dark soy sauce - ½ tbsp
Sesame oil - 1 tsp
Sugar - 1 tsp
Marinate:
Shaoxing wine - 1 tbsp
Light soy sauce - 1 tbsp
Sesame oil - 1 tsp
White pepper - ½ tsp
Cornflour - ½ tsp
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- Soak rice cake and mushroom in water for 3 hours prior to cooking.
- Marinate the sliced pork for 15 minutes. Slice up the mushrooms and veggies as well.
- Drizzle some oil onto a pan. When oil is hot, chuck in the sliced ginger, followed by pork. Set aside when it’s just cooked.
- Cook the veggie in the same pan. You can add 1 tsp of water to help with cooking. Set aside once it’s cooked.
- Drizzle more oil onto the pan. The traditional way should be A LOT of oil. I only did 1 tbsp and worked well as well! Then, chuck in the rice cake (should be fairly soft now after soaking!). Cook over medium heat. Add 1 tbsp of light soy sauce, 1 tsp of sesame oil and ½ tsp of sugar quickly, and keep stirring for roughly 2 minutes until rice cake softens further.
- Add the mushrooms, cooked veggie and pork into the pan. Mix well with the rice cake. Add 1 tbsp light soy sauce, and a ½ tbsp dark soy sauce for a nice colour. Keep stirring for another minute or so. Season to taste.
- Enjoy!