Shanghainese Stir-Fried Rice Cakes

Shanghainese Stir-fried Rice Cakes

Ingredients

Stir-Fry
- 0.5 lbs pork belly(sliced)
- 1 lbs rice cakes(if you use packaged rice cakes, soak them in water for 2 hours)
- 0.5 lbs cabbage
- 3 scallions(quartered)
- 5 shiitake mushrooms(sliced)
- 1/2 carrot(sliced)
- 5 cloves garlic(minced)
- 3 cm knob ginger(minced)
- 3 tbsp neutral oil

Sauce
- 2 tbsp shaoxing wine
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp black vinegar
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tsp sugar

Cornstarch Slurry
- 1 tsp cornstarch
- 3 tbsp water

Instructions
1. In a pot, brown pork belly on high heat.
2. Once browned, sauté mushrooms, carrots, and scallions for a few minutes.
3. Once slightly softened add minced ginger and garlic until fragrant.
4. Add cabbage and sauté for 2 minutes.
5. Add rice cakes and sauce and cook for 1 minute.
6. Add sauce and combine with stir fry.
7. Pour cornstarch slurry until sauce is thickened to your liking.

[minihoho]

Hi Derek, I recently ate a delicious garlicky shallot seafood thick sauce (w corn starch) on puffed rice cake briefly fried at a restaurant and wonder if you would revise this old reel to introduce this concept. The dish I ate used simple vegetables w less water contents: broccoli, carrots, mushrooms. Thank you

[zhenqin]

that is really a lot of sugar... is it supposed to be a sweet and savory dish？

[samueldelhi]

Thanks youtube for suggesting me this 2yo vid today

[PostSasso]

30 minutes doesn't include prep clearly.