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.