Savory Scallion Pork Rice Cake Stir-Fry

1. Marinate the Pork

In a 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. Mix well and set aside for 20 minutes to let the flavors meld.

2. Prepare the Sauce

In a small bowl, combine 1/2 cup of water, 1 tablespoon of oyster sauce, 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, 1/4 teaspoon of sugar, and 1/8 teaspoon of white pepper powder. Stir until the sugar dissolves and the mixture is well-blended.

3. Stir-Fry the Pork

Heat 1 tablespoon of neutral oil in a wok over high heat. Once the oil is shimmering, add the marinated pork. Stir-fry for about 1 minute until the pork turns opaque. Remove the pork from the wok and set it aside.

4. Stir-Fry the Aromatics

Reduce the heat to medium and add another tablespoon of oil to the wok. Add the ginger slices and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant.

5. Deglaze and Add Rice Cakes

Increase the heat to high again and add 1 tablespoon of Shaoxing wine to deglaze the wok, stirring to lift any browned bits from the bottom. Immediately add the Chinese rice cakes and pour in the prepared sauce. Return the cooked pork to the wok and stir-fry everything together for about 30 seconds, ensuring the rice cakes are evenly coated and heated through.

6. Cook Covered

Cover the wok with a lid and reduce the heat to medium-low. Let the mixture cook for 2 minutes to allow the rice cakes to soften.

7. Finish and Serve

Uncover the wok and increase the heat to high one last time. Add the green parts of the scallions and stir-fry until there is little standing sauce left, and the dish is well-combined. Serve hot and enjoy!