45 minutes
A delicious stir-fry combining tender pork, scallions, and chewy Chinese rice cakes in a savory sauce.
Boneless Pork Shoulder, Butt, Or Loin, thinly sliced
0 oz
Shaoxing Wine
teaspoons
teaspoons
teaspoons
tablespoons
Oyster sauce
teaspoons
cups
Oyster sauce
tablespoons
Light Soy Sauce
teaspoons
teaspoons
teaspoons
White Pepper Powder
teaspoons
slices
Scallions, white and green parts separated and cut on a diagonal into 2-inch pieces
each
Chinese Rice Cakes, preferably oval
0 lb
1. Marinate the Pork
In a medium bowl, combine the thinly sliced pork with 1 tablespoon of water, 1 teaspoon of cornstarch, 2 teaspoons of Shaoxing wine, 1 teaspoon of neutral oil, and 1 teaspoon of oyster sauce. Let the pork sit for 20 minutes to absorb the flavors and tenderize.
2. Prepare the Sauce
In a small bowl, mix together 0.5 cups of water with 1 tablespoon of oyster sauce, 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, 0.25 teaspoon of sugar, and 0.125 teaspoon of white pepper powder. Set this mixture aside.
3. Stir-fry the Pork
Heat 1 tablespoon of neutral oil in a wok over high heat. Add the marinated pork and stir-fry it for about a minute until it turns opaque. Once cooked, transfer the pork to a plate and set it aside.
4. Cook the Aromatics
Reduce the heat to medium and add the remaining oil to the wok. Toss in the ginger slices and the white parts of the scallions. Cook them for about 30 seconds until the ginger crisps at the edges and the scallions turn golden brown. Increase the heat to high again and add 1 tablespoon of Shaoxing wine, stirring for around 15 seconds.
5. Combine and Cook
Add the rice cakes, the prepared sauce, and the cooked pork back into the wok. Stir-fry everything together, then cover the wok and reduce the heat. Let it cook for about 2 minutes to allow the rice cakes to soften and absorb the sauce.
6. Finish and Serve
Uncover the wok, increase the heat, and add the green parts of the scallions. Stir-fry everything until very little standing sauce remains. Serve hot and enjoy!
Choose Korean or Chinese rice cakes that are labeled as 'for stir-frying' for the best texture. They should be cylindrical or oval-shaped. If they're hard when purchased, soak them in water for at least an hour before cooking.
Marinate the pork for at least 30 minutes, or overnight, with soy sauce, Shaoxing wine, sesame oil, and cornstarch for flavor and tenderness.
Balance your stir-fry sauce with soy sauce, oyster sauce, and a touch of sugar. Add water or stock to deglaze the pan and make a sauce that clings to the rice cakes.
Preheat your wok or heavy skillet until smoking hot before adding oil to sear ingredients quickly and prevent sticking, adding a smoky 'wok hei' flavor.
Cook the pork in batches to ensure it browns nicely instead of steaming, removing each batch before adding the next, then combine at the end.
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