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Homey Shanghai Style Rice Cakes

By
Jackie Shao
San Francisco
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4 Servings
35 min
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homestyleone pan meal5 ingredient dinnercarrotsnapa cabbagepork shouldershanghai rice cakesweeknight dinnerchineseEasyEasy CleanupOne Pot/PanWeeknight Dinner5 Ingredients or lessUnder 30 minutesAsian

Growing up, these rice cakes were a classic Saturday lunch, and one of my absolute FAVORITE meals.

The sticky, chewy texture from the rice cakes paired with the savory shiitake mushrooms, fresh Napa cabbage, and thinly sliced pork make for a delicious yet veggie packed meal.

I love the flavors each of these ingredients bring to the dish, and season each ingredient liberally with just salt and black pepper. For the rice cakes, I like to use the fresh type if available (I've typically been able to find them at the Korean market as fresh tteokbokki). Otherwise, the vacuum packed rice cakes need to be soaked and relatively separated before adding to the pan.

Special Equipment

Non-stick Fry Pan

Ingredients

16
ounces
fresh rice cakes
you can use the vacuum packed ones as well, but just prepare according to the package instructions (soak, then drain)
6
ounces
pork shoulder
thinly sliced
1/3
head
napa cabbage
sliced thinly
1
carrot
peeled and cut into matchsticks
1/4
cup
dried shiitake mushrooms
soaked in 1 cup of hot water for 10 minutes, then stems removed and sliced
1/2
cup
reserved water from soaked shiitake mushrooms
alternatively, you can use chicken stock or water
1
tablespoon
neutral oil
eg. canola, avocado, grapeseed oil
kosher salt
fresh ground black pepper

Directions

Step 1

Soak the dried shiitake mushrooms with hot water and let sit for 10 minutes, or until rehydrated.

Step 2

Prepare your remaining ingredients - cut the Napa cabbage into thin slices, julienne the carrots, slice the shiitake mushrooms (reserving the soaking water), and slice the pork into thin pieces.

Step 3

Season the pork with 1/2 teaspoon of salt and some fresh ground black pepper.

Step 4

Heat a non-stick pan with 1 tablespoon of neutral oil.

Step 5

On medium high heat, add the thinly sliced pork, and stir fry until pork has changed color - about 1 minute. The pork does not need to be fully cooked, as it will be added to the stir fry after the rice cakes. Avoid overcooking the pork.

Step 6

Remove pork from the pan and set aside.

Step 7

To the same non-stick pan, add the julienned carrots, Napa cabbage, and generous pinch of salt. Stir fry for 2 minutes.

Step 8

Add the shiitake mushrooms and rice cakes to vegetables, as well as the reserved shiitake water. Cover the pan, and let steam on medium heat for 5 minutes.

Step 9

Season rice cakes with salt and pepper, add the pork, and stir everything around. Taste, adjust seasoning, and serve!