Stir Fried Sticky Rice Cakes Recipe by Santy Coy
Cooking Instructions 45 minutes 1 Slice the pork into thin slices and mix well in a bowl with 1 teaspoon each of cornstarch, soy sauce, and oil. 2 Rinse the rice cakes in the water and drain. 3 Wash the cabbage and bok coy. If using cabbage, cut into 1 inch slices, if using baby bok coy, just separate the leaves. 4 Slice the soaked dried mushrooms and the fresh mushrooms. 5 Clean and slice the scallions into 2 inch piece. 6 Mince your garlic and set aside. 7 Heat the wok over high heat until smoking and add 1 tablespoon oil to coat the wok and sear the pork. 8 Add garlic, scallion, cabbage or baby bok coy and the mushrooms. Stir fry on high heat for a minute and add chinese cooking wine. 9 Add the rice cakes and mix well, stir fry for 30 seconds and then cover for 1 minutes. 10 Remove cover and add the soy sauce, oyster sauce, salt, pepper and sugar. Mix well and stir fry until rice cakes are cooked through but still chewy. 11 Plate and serve. 1 Slice the pork into thin slices and mix well in a bowl with 1 teaspoon each of cornstarch, soy sauce, and oil. 1 Slice the pork into thin slices and mix well in a bowl with 1 teaspoon each of cornstarch, soy sauce, and oil. 2 Rinse the rice cakes in the water and drain. 2 Rinse the rice cakes in the water and drain. 3 Wash the cabbage and bok coy. If using cabbage, cut into 1 inch slices, if using baby bok coy, just separate the leaves. 3 Wash the cabbage and bok coy. If using cabbage, cut into 1 inch slices, if using baby bok coy, just separate the leaves. 4 Slice the soaked dried mushrooms and the fresh mushrooms. 4 Slice the soaked dried mushrooms and the fresh mushrooms. 5 Clean and slice the scallions into 2 inch piece. 5 Clean and slice the scallions into 2 inch piece. 6 Mince your garlic and set aside. 6 Mince your garlic and set aside. 7 Heat the wok over high heat until smoking and add 1 tablespoon oil to coat the wok and sear the pork. 7 Heat the wok over high heat until smoking and add 1 tablespoon oil to coat the wok and sear the pork. 8 Add garlic, scallion, cabbage or baby bok coy and the mushrooms. Stir fry on high heat for a minute and add chinese cooking wine. 8 Add garlic, scallion, cabbage or baby bok coy and the mushrooms. Stir fry on high heat for a minute and add chinese cooking wine. 9 Add the rice cakes and mix well, stir fry for 30 seconds and then cover for 1 minutes. 9 Add the rice cakes and mix well, stir fry for 30 seconds and then cover for 1 minutes. 10 Remove cover and add the soy sauce, oyster sauce, salt, pepper and sugar. Mix well and stir fry until rice cakes are cooked through but still chewy. 10 Remove cover and add the soy sauce, oyster sauce, salt, pepper and sugar. Mix well and stir fry until rice cakes are cooked through but still chewy. 11 Plate and serve. 11 Plate and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Kielbasa & Beans Easy Alfredo Bake Easy Taco Tuesday Pizza Bake Very Moist Carrot Cake Dilly-Dilly Dill Pickles Kielbasa & Beans Easy Alfredo Bake Easy Taco Tuesday Pizza Bake Very Moist Carrot Cake Dilly-Dilly Dill Pickles Kielbasa & Beans Upma Pista phirni Chai Masala Chicken Cheese Backed Pasta Chicken pepper soup Veg pullout chessy pav Uttapam South Indian savory pancake Fried Chicken Wings with Spicy Honey Butter Boiled corn chaat Kielbasa & Beans Upma Pista phirni Chai Masala Chicken Cheese Backed Pasta Chicken pepper soup Veg pullout chessy pav Uttapam South Indian savory pancake Fried Chicken Wings with Spicy Honey Butter Boiled corn chaat