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Stir Fry Rice Cakes

Stir Fried Rice Cakes

  • Author: Cliff
  • Total Time: 25 minutes
  • Yield: 2 1x


  • 3 cups sliced Rice Cakes
  • 8 oz Pork Loin, thinly sliced
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Chinese Cooking Wine
  • 1/2 tablespoon Sesame Oil
  • 2 tablespoon Corn Starch
  • Ground Pepper
  • 1 tablespoon vegetable oil
  • 2 1/2 cups chopped Bok Choy or Napa Cabbage
  • 2 tablespoon Oyster Sauce
  • 1 tablespoon Soy Sauce


  1. Add rice cakes to a medium sized bowl.  Cover with water and let the rice cakes soak for 30 minutes.
  2. In a mixing bowl, add the pork, soy sauce, Chinese cooking wine, Sesame Oil, Corn Starch, and ground pepper.  Mix and allow to marinate for 30 minutes.
  3. Heat a wok or saute pan over medium-high heat.  Add vegetable oil.  Add the pork to the pan and cook until the pork is no longer pink, about 5 to 7 minutes.  Remove the pork to a plate and set aside.  Wipe the pan.
  4. To the pan, add the vegetables and drained rice cakes.  Add 1/4 cup of water and cover the pan.  Cook for about 5 minutes until the vegetables turn a bright green and rice cakes are tender.  Add the pork back to the pan.  Add the oyster sauce and remaining soy sauce and stir.
  5. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Keywords: rice cakes, chinese, takeout