Shanghai-Style Stir-Fried Rice Cakes recipe - ingredients, nutrition and when to eat it
These Shanghai-style stir-fried rice cakes are cooked in one pan with chewy rice cakes, bok choy, and pork.
These Shanghai-style stir-fried rice cakes are cooked in one pan with chewy rice cakes, bok choy, and pork. The savory flavors of soy sauce and oyster sauce come together beautifully, making this a hearty lunch or dinner for a chilly day.
Chinese · 20 minutes to cook
Nutrition (per 424.2g serving): 635.2 kcal · protein 24.4g · carbohydrate 101.2g · fat 15.2g · sodium 1774.2mg
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 of water at a time as you stir-fry so the surface cooks smoothly.
Tips: Add the bok choy stems and leaves separately so the stems stay crisp while the leaves wilt just enough.
Tips: Don’t stir-fry the pork for too long; add the rice cakes and cook everything together with the sauce to keep the pork juicy.
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Ingredients (1 serving)
- Rice cakes — 180 g
- Pork shoulder — 70 g
- Bok choy — 80 g
- Onion — 40 g
- Garlic — 2 pc
- Ginger — 5 g
- Green onion — 10 g
- Cooking oil — 2 tsp
- Soy sauce — 2 tsp
- Oyster sauce — 2 tsp
- Mirin — 1 tsp
- Ground black pepper — 0.2 g