# Shanghai Fried Rice Cake 上海炒年糕

Cuisine: chinese · Time: 35 minutes · Servings: 4

## Ingredients

- 750 g Rice cake (, ready to cook)
- 400 g Napa cabbage
- 350 g Pork (, shredded or sliced)
- 5  Shiitake mushrooms (, sliced (fresh or dry))
- 1 tsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 2 tbsp Shaoxing wine
- ½ cup Water
- 3 tbsp Oil
- ½ tsp Sugar
- ½ tsp Cornstarch
- 1 tsp Light soy sauce
- 1 tsp Sugar
- 1 tsp Cornstarch
- ½ tsp Salt
- 1 tsp Light soy sauce
- 1 tbsp Water
- 1 tsp Oil

## Steps

1. If using dried shitake mushrooms, soak for 3 hours to rehydrate.  Slice into shreds and marinade with ½ tsp sugar, ½ tsp cornstarch and 1 tsp light soy sauce.  Set aside
2. Slice pork into shreds or slices and marinate with 1 tsp sugar, 1 tsp cornstarch, ½ tsp salt, 1 tsp light soy sauce, 1 tbsp water.  Mix the pork in one direction until all the water has been absorbed.  Add 1 tsp oil and mix again.  Set aside
3. Soak rice cakes in water for 10 minutes to separate.  If using dried rice cakes, follow soaking instructions on the package.  After 10 minutes, dry in a colander and set aside
4. Wash napa cabbage and cut into 2 cm wide pieces.  Set aside
5. Heat your wok to high, add 2 tbsp oil and add the pork into the wok in a single layer.  Do not stir the pork for 1 minute
6. Flip the pork over to the other side.  Start stir-frying and mixing after 30 seconds.  Stir-fry until the pork is done and lower temperature of the stove.  Remove the pork from heat but leave the oil in the wok.
7. Turn the heat up to high and add 1 tbsp oil.
8. Add shitake mushroom and stir-fry until golden.
9. Add cabbage.  Stir-fry for 2 minutes
10. Add Shaoxing wine to the outer rim of the wok. Stir-fry to mix
11. Add rice cakes to the wok and stir-fry for another 2 minutes.  Try to separate the rice cakes while you stir-fry
12. Add 1 tsp light soy sauce, 1 tbsp dark soy sauce, and 1 tbsp oyster sauce.  Stir-fry to mix
13. Add ½ cup water, mix well and cover the wok with lid.  Turn heat down to medium and let it cook for 4 minutes
14. Add the pork into the wok and stir well
15. After 4 minutes, stir to prevent the rice cakes from sticking to the wok.  Cover again and wait for another 4  minutes
16. Since all rice cakes will vary in braising time, you will need to try a piece to see if it’s done.  If it’s still quite chewy, repeat step 14.  If there is not enough water, add more
17. Taste to make any necessary adjustments For your reference, the Korean rice cakes I used took 10 minutes to braise
18. If the rice cake is done, but too wet, turn up the heat and stir-fry until the liquid evaporates and thickens  The consistency should be slightly wet and not too saucy
19. Serve

---

Source: auntieemily — https://auntieemily.com/shanghai-fried-rice-cake/
Page: https://findfood.fun/vi/recipes/7395
Language: en (requested translation unavailable)