Ingredients
Scale
- 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
Instructions
- Add rice cakes to a medium sized bowl. Cover with water and let the rice cakes soak for 30 minutes.
- 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.
- 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.
- 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.
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: rice cakes, chinese, takeout