Stir-Fried Rice Cakes

Chinese dried rice cakes needs to be soaked overnight, and are available at most Asian grocers.

Stir-Fried Rice Cakes

Ingredients

1/2 Packet/200g Dried Rice Cake, soaked overnight
2 Tbsp Peanut Oil
2 Cloves Garlic, chopped
2 Taiwanese Leeks, sliced
1 Tbsp Dried Shrimps, soaked for 15 minutes, drained
150g Shrimps
1 Small Piece of Chicken Breast or Pork, sliced
About 2 cups of a Small Cabbage, shredded
1 Cup Chopped Chinese Celery
2 Tbsp Light Soy Sauce 3 Tbsp Dark Soy Sauce, preferably Dark Caramel
Freshly Ground White Pepper
Sea Salt to taste
2 Red Chili, sliced (optional) 

Method

Marinate the chicken slices with a little soy sauce, pepper, and about 1 tsp of cornstarch.

In a large wok over high heat, mix in the oil and cook the dried shrimps until crispy, removed and set aside. Then add garlic, stir briefly and mix in the leek and give it a good stir. Add shrimps and chicken and mix well. Toss in the rice cake, cabbage, and give it a good stir. Then add soy sauce, dark soy sauce, and stir-fry until all the ingredients are well mix and adjust the seasoning with pepper and sea salt. Lastly, mix in the fried dried shrimps and some chopped Chinese celery. Serve immediately with some slice red chilli, if desired.

Serves 2

Comments

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