Rice Cakes with Napa Cabbage & Pork
User Reviews
4.7
45 reviews
Excellent
-
Prep Time
35 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
298 kcal
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Course
Main Course
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Cuisine
Chinese
Rice Cakes with Napa Cabbage & Pork
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This simple Chinese stir-fry of rice cakes and napa cabbage with pork (白菜肉丝年糕) is a simple one-pan dish, and a great recipe to feed a crowd!
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Ingredients
For the pork & marinade (can also substitute boneless chicken thighs or breast):
- 8 ounces Pork shoulder or loin
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon vegetable oil
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the rest of the dish:
- 1 1/2 pounds Napa cabbage (7-8 heaping, not-very-neat cups, cut into 1/2-inch thick strips)
- 1 lice ginger (⅛-inch/0.3cm thick, 2 inches/5cm long)
- 5 cloves garlic (coarsely chopped)
- 3 scallions (cut on a diagonal into 1-inch/2.5 cm pieces)
- 14-16 ounces rice cakes (packages come in varying sizes)
- 3 tablespoons vegetable oil
- 1 tablespoon clear rice wine (or Shaoxing wine)
- 2 teaspoons oyster sauce
- 1/2-3/4 cup chicken stock (depending on how hot your stove can get; for higher BTU stoves, use up to ¾ cup chicken stock)
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- Prepare the pork by cutting it into thin 2- to 3-inch (5-7 cm) long slices and then julienning the slices into strips. Transfer to a bowl, and add the water, cornstarch, light soy sauce, vegetable oil, sesame oil, and white pepper. Mix well and set aside.
- Meanwhile, prepare the napa cabbage, ginger, garlic and scallions. If your rice cakes are stashed in the freezer, take them out. If they’re vacuum sealed, open them up and break them apart if they’re stuck together. (We prefer the Chinese brands that are individually frozen and bagged loosely.)
- Heat a wok over high heat until it’s just starting to smoke. Add the oil, followed by the ginger. Let cook for 30-60 seconds, until golden on the edges. Then add the pork in one layer, and let it sear evenly. Avoid stirring it too much so it can get some color.
- Add the garlic, stir fry for 30 seconds. Then add the napa cabbage and scallions. Stir-fry for a few minutes, letting the cabbage wilt down.
- Add wine around the perimeter of the wok. Mix and stir-fry for another 30 seconds.
- Stir in the oyster sauce, and move everything to the center of the wok to create an even “bed” of vegetables and meat. Add the chicken stock and spread the rice cakes on top of the mound of cabbage.
- Cover and cook for 2 minutes over high heat (3 minutes if the rice cakes are frozen). Uncover, and season with salt and white pepper.
- Stir-fry everything together for 2 minutes over medium heat. The sauce will thicken and the rice cakes should be cooked through, but still have a pleasant chewiness. Plate and serve!
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
46g
(15%)
Protein
14g
(28%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
24mg
(8%)
Sodium
549mg
(23%)
Potassium
460mg
(13%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
421IU
(8%)
Vitamin C
33mg
(37%)
Calcium
101mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 549mg | 23% |
| Potassium | 460mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 33mg | 37% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
45 reviews
Excellent
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