Shanghai Rice Cakes
Shanghai rice cakes made with a sweet and savory sauce cooked with King oyster mushrooms, ground pork, choy sum, and cabbage makes a delicious easy meal everyone will love! It's simple to make and takes less than 30 minutes from start to finish.
Servings: 2 people
Calories: 412kcal
Ingredients
soak rice cakes in water
- 2 cups rice cakes
Saute
- 2 tablespoon avocado oil 1 tbs for vegetables and 1 tbs for rice cakes
- ½ pound ground pork
- 4-5 branches boy choy chopped
- ¼ cabbage sliced
- 5 shiitake mushrooms sliced (same size as rice cakes)
- ¼ white onion sliced
- 2 garlic cloves minced
- 1 teaspoon ginger
Sauce
- 1 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoon water
- ½ teaspoon salt add to onion, cabbage, choy sum
- 1 teaspoon sugar
- soaked rice cakes
- ¼ teaspoon sesame oil to finish
Instructions
- Prepare the rice cakes according to the package directions. My instructions begins with soaking them in water for 10 minutes. Rinse and drain the water. If the rice cakes are sticking together, make sure to separate them.
- While the rice cakes are soaking, chop your bok choy into pieces, slice the cabbage, and mushrooms. Mince onions, garlic and ginger.
- Heat avocado oil in a pan or wok over medium-high heat. Add the ginger and garlic followed by the onions and saute for a minute.
- Next, add your minced pork and a teaspoon of salt and separate the clumps of meat. Cook for 2 minutes.
- Add all the sauces: oyster sauce, soy sauce, dark soy sauce, water, sugar and white pepper in the pan.
- Mix together and then, add your rice cakes. Cook for 5 minutes. Make sure to stir often so the rice cakes don't get stuck to the bottom of the pan.
- Add the cabbage, sliced mushrooms, and bok choy. Cook for 3-4 minutes covered until vegetables are tender and cooked.
- Mix together and make sure rice cakes are not sticking to the pan. Finish off with the sesame oil.
Notes
- Keep the Bok Choy. It provides a crunchy texture that complements the chewiness of the rice cake very well so I highly recommend not skipping it.
- Don't Over Cook the Vegetables. Cook for 3-4 minutes. The cabbage should still be crunchy. Remember they will cook a bit more when added to the stir fry.
- Drain the Cakes. Make sure all the excess water is drained off. If you end up with excess water in the pan it will dilute the flavor of the sauce.
Nutrition
Calories: 412kcal | Carbohydrates: 61g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 0.2mg | Sodium: 5388mg | Potassium: 338mg | Fiber: 4g | Sugar: 9g | Vitamin A: 113IU | Vitamin C: 46mg | Calcium: 107mg | Iron: 2mg