Stir Fried Rice Cakes – FLY BY JING
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Stir Fried Rice Cakes
3-4 servings
35 min
Recipe By Jill Maniago (@jillcooksthings)
Ingredients
- 1 lb pork loin (thinly cut)
- 2 cloves minced garlic
- 1 tsp ginger
- handful of baby bok choy
- 3 scallions
- 1 cup dried shiitake mushroom, reserve 1/4 cup mushroom water
- 1 1/2 cups of flat rice cakes
- splash of Shaoxing wine
- 1 1/2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- pinch of MSG
- 1 tsp white pepper
- sesame oil
- Sichuan Gold
PORK MARINADE:
- 2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- pinch white pepper
- 1 tsp cornstarch
- 1 tbsp water
- drizzle of sesame oil
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Delightfully rich and chewy, balanced with fresh greens and umami pork — this stir fried rice cake dish from Jill Maniago (@jillcooksthings) will satisfy each of your taste buds. Season generously, and be sure to share with loved ones.
INSTRUCTIONS
- Marinate pork with the above marinade while preparing the rest of the ingredients.
- Mince garlic and roughly chop ginger. Wash and separate the bok choy. Cut scallions into 2 inch pieces including both whites and greens.
- Soak dried shiitake mushrooms for 10-15 minutes until the mushrooms expand. Drain and reserve 1/4 cup of mushroom water.
- Oil a hot pan and saute garlic, ginger, and scallions for 1-2 minutes.
- Stir in pork until cooked. Toss in shiitake mushrooms.
- Add in bok choy while creating a nice bed for the rice cakes to lay.
- Toss in rice cakes with a splash of Shaoxing wine and the reserved mushroom water.
- Cover until the rice cakes are soft and the liquid has reduced.
- Season with light and dark soy sauce, oyster sauce, sugar, MSG, white pepper, sesame oil and Fly By Jing Sichuan Gold.
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Stir Fried Rice Cakes
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