Chinese-Style Spicy Pork and Rice Cake Stir-Fry recipe - ingredients, nutrition and when to eat it
Pork and rice cakes are stir-fried with chili oil for a spicy Chinese-style dish. The rice cakes are chewy and the pork savory, making it a hearty lunch or…
Pork and rice cakes are stir-fried with chili oil for a spicy Chinese-style dish. The rice cakes are chewy and the pork savory, making it a hearty lunch or dinner.
Chinese · 20 minutes to cook
Nutrition (per 395g serving): 527.1 kcal · protein 26.8g · carbohydrate 55.6g · fat 21.7g · sodium 1042.1mg
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 water a tablespoon at a time as you stir-fry.
Tips: Doubanjiang varies in saltiness and heat, so taste before adding soy sauce at the end.
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Ingredients (1 serving)
- Pork shoulder — 100 g
- Rice cakes — 100 g
- Bok choy — 1 pc
- Onion — 0.3 pc
- Chili oil — 1 Tbsp
- Doubanjiang — 1 tsp
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Water — 3 Tbsp