Recipe of Favorite Stir Fried Sticky Rice Cakes
Hello everybody, it's Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Speedy Stir Fried Sticky Rice Cakes. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Stir Fried Sticky Rice Cakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir Fried Sticky Rice Cakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stir Fried Sticky Rice Cakes is Serves 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Stir Fried Sticky Rice Cakes estimated approx 45 minutes.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Stir Fried Sticky Rice Cakes using 17 ingredients and 11 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Make ready to make Stir Fried Sticky Rice Cakes:
- The Meat marinade:
- 225 g Pork shoulder or tenderloin
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon oil
- Ingredients:
- 400 g rice cakes
- 3 cups cabbage or baby bok coy
- 6 dried shiitake mushrooms, soaked in warm water for 1 hour
- 1 cup fresh shiitake mushrooms
- 3 spring onion
- 5 cloves garlic
- 1 tablespoon chinese cooking wine
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- Salt and pepper and a pinch of sugar
Steps to make Stir Fried Sticky Rice Cakes
- Slice the pork into thin slices and mix well in a bowl with 1 teaspoon each of cornstarch, soy sauce, and oil.
- Rinse the rice cakes in the water and drain.
- Wash the cabbage and bok coy. If using cabbage, cut into 1 inch slices, if using baby bok coy, just separate the leaves.
- Slice the soaked dried mushrooms and the fresh mushrooms.
- Clean and slice the scallions into 2 inch piece.
- Mince your garlic and set aside.
- Heat the wok over high heat until smoking and add 1 tablespoon oil to coat the wok and sear the pork.
- Add garlic, scallion, cabbage or baby bok coy and the mushrooms. Stir fry on high heat for a minute and add chinese cooking wine.
- Add the rice cakes and mix well, stir fry for 30 seconds and then cover for 1 minutes.
- Remove cover and add the soy sauce, oyster sauce, salt, pepper and sugar. Mix well and stir fry until rice cakes are cooked through but still chewy.
- Plate and serve.
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