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Enhanced Shanghai Rice Cake

Name: Enhanced Shanghai Rice Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Sticky rice cakes', 'amount': '1 pound, soaked in water'}; {'ingredient': 'Pork (ground or thinly sliced)', 'amount': '1/2 pound'}; {'ingredient': 'Carrots', 'amount': '2 medium, julienned'}; {'ingredient': 'Napa cabbage', 'amount': '2 cups, chopped'}; {'ingredient': 'Green onions', 'amount': '4, sliced'}; {'ingredient': 'Garlic', 'amount': '3 cloves, minced'}; {'ingredient': 'Vegetable oil', 'amount': '2 tablespoons'}; {'ingredient': 'Soy sauce', 'amount': '3 tablespoons'}; {'ingredient': 'Oyster sauce', 'amount': '2 tablespoons'}; {'ingredient': 'Sugar', 'amount': '1 teaspoon'}

Savor the vibrant and comforting flavors of Enhanced Shanghai Rice Cake, a cherished dish that celebrates the unique texture of chewy sticky rice cakes stir-fried to perfection. This delightful meal is a symphony of tender pork, colorful vegetables, and umami-rich sauces, creating an irresistible harmony of taste and texture. Originating from the bustling streets of Shanghai, this dish is traditionally enjoyed during festivals and family gatherings, symbolizing unity and togetherness. Serve this comforting dish to bring warmth and joy to your dining table, perfect for both special occasions and everyday meals.

Servings: 4

Ingredients

Sticky rice cakes: 1 pound, soaked in water
Pork (ground or thinly sliced): 1/2 pound
Carrots: 2 medium, julienned
Napa cabbage: 2 cups, chopped
Green onions: 4, sliced
Garlic: 3 cloves, minced
Vegetable oil: 2 tablespoons
Soy sauce: 3 tablespoons
Oyster sauce: 2 tablespoons
Sugar: 1 teaspoon

Instructions

Soak the sticky rice cakes in water for 20 minutes, then drain and set aside.
Heat the vegetable oil in a wok or large frying pan over medium heat.
Add the pork to the pan and stir-fry until it is no longer pink, about 3-4 minutes.
Stir in the minced garlic and sauté for another minute until fragrant.
Add the julienned carrots and chopped napa cabbage, stir-frying for 3-4 minutes until they begin to soften.
Introduce the soaked rice cakes to the pan, followed by the soy sauce, oyster sauce, and sugar. Stir well to combine all the ingredients.
Cover the wok and let it cook for an additional 5-7 minutes, allowing the rice cakes to become soft and chewy while absorbing the flavors.
Just before serving, fold in the sliced green onions for a fresh touch.
Serve hot and enjoy the delightful combination of flavors and textures.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 15 minutes • Calories: 400 • Fat: 12g • Carbs: 60g • Protein: 20g • Sodium: 900mg • Sugar: 4g