Chinese-Style Stir-Fried Rice Cakes recipe - ingredients, nutrition and when to eat it
This Chinese-style one-pan dish is made by stir-frying rice cakes with pork and vegetables over high heat.
This Chinese-style one-pan dish is made by stir-frying rice cakes with pork and vegetables over high heat. The cakes are chewy, with a savory flavor from the oyster sauce and soy sauce. It’s a satisfying lunch or an easy dinner.
Chinese · 20 minutes to cook
Nutrition (per 477.5g serving): 801.7 kcal · protein 23.5g · carbohydrate 103.4g · fat 33.2g · sodium 2550.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice cakes stick to the pan, add a tablespoon or two of water at a time as you stir-fry.
Tips: Add the bok choy leaves at the end so they don’t wilt too much and retain their crisp texture.
Tips: If the pan is too hot, the aroma of the chili oil can disappear quickly, so start over medium-high heat.
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Ingredients (1 serving)
- Rice cakes — 180 g
- Ground pork — 60 g
- Bok choy — 1 pc
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Wood ear mushrooms — 20 g
- Garlic — 2 pc
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 Tbsp
- Chili oil — 1 Tbsp
- Cooking oil — 1 Tbsp
- Ground black pepper — 0.3 tsp