Taiwanese Stir-Fried Rice Cakes (Gluten-Free)

Ingredients

• about 450 g Rice cakes (nian gao), sliced
• about 225 g Pork, thinly sliced
• 2 cups Cabbage, shredded
• 1 medium Carrot, julienned
• 1 cup Shiitake mushrooms, sliced
• 2 tbsp Soy sauce (gluten-free)
• 1 tbsp Oyster sauce (gluten-free)
• 1 tbsp Rice wine (Shaoxing)
• 1 tsp Sesame oil
• 2 cloves Garlic, minced
• 2 stalks Scallions, chopped
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 225 g pork, 2 tbsp soy sauce (gluten-free), 1 tbsp oyster sauce (gluten-free), 1 tbsp rice wine (Shaoxing), and 1 tsp sesame oil. Stir to coat the pork evenly. Let it marinate for 10 minutes.
2. 2Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until it shimmers, about 204.4°C (200°C).
3. 3Add the 2 cloves garlic, minced, to the hot oil. Stir-fry for about 30 seconds until you can smell its fragrance.
4. 4Add the marinated about 225 g pork to the wok. Stir-fry for 3-5 minutes, breaking up any clumps, until the pork is cooked through and no longer pink.
5. 5Add the about 450 g rice cakes (nian gao), sliced, 2 cups cabbage, shredded, 1 medium carrot, julienned, and 1 cup shiitake mushrooms, sliced, to the wok. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp and the rice cakes are slightly softened and heated through.
6. 6Garnish the stir-fried rice cakes with the 2 stalks scallions, chopped. Serve immediately.

Related Guides