Stir Fry Shanghai Rice Cake
Ingredients
- 16 ounces of dried or frozen rice cakes
- 3 cloves of garlic peeled and minced
- ¼ cup tamari gluten-free soy sauce
- 2 Tbsp oyster sauce
- ¾ tsp Chinese black vinegar
- 2 tsp brown sugar
- Chicken stock or water for thinning
- 3 Tbsp avocado or sunflower oil
- 1 pound pork tenderloin sliced into thin strips
- 3 cups napa cabbage sliced thinly
- 3 cups baby spinach leaves
- 3 scallions sliced into 2-inch pieces
- 1 Tbsp or more toasted sesame oil for finishing
Instructions
- All ingredients ready? Let's begin!
- Boil or soak your rice cakes according to the package directions to soften them. Drain the cakes and pull them apart if they become stuck together and set them aside.
- In a small mixing bowl, whisk together the garlic, tamari, oyster sauce, vinegar, and brown sugar to combine well. Set the sauce aside so the sugar can dissolve.
- In a wok or large skillet over high heat, warm the oil.
- Once hot, add the pork strips and cook for 1 minute, tossing a few times.
- Add the scallion and cook for another minute, tossing a couple of times.
- Stir in the rice cakes and 4 tablespoons of the sauce. Cook for about 2 minutes until the cakes start to soften and the sauce reduces.
- Add the cabbage, spinach, and the remaining sauce and stir fry until the greens have wilted, approximately 2 to 3 minutes. If the sauce is too thick, thin it with a spoonful (or more) of chicken stock or water. Test a rice cake to make sure it has softened but is still a little chewy.
- Serve immediately while hot with the toasted sesame oil drizzled over the top.
Video
Nutrition
Calories: 762kcal | Carbohydrates: 102g | Protein: 38g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 76mg | Sodium: 1255mg | Potassium: 1171mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2385IU | Vitamin C: 24mg | Calcium: 105mg | Iron: 4mg