Stir Fried Rice Cake with Spring Greens and Pork recipe

Hello everyone, I’m home! So two days ago we returned from our holiday and we’re still suffering from jet leg (not helped by both of us shooting a full day’s wedding the day after we returned) but also suffering from not being able to eat the food we’ve been eating in Taipei and to an extent Bali.

Before going on holiday I was starting to struggle for ideas about what to cook but going home and eating both my grandma’s food but also visiting a number of restaurants that I used to go to has rejuvinated me. I’ll be writing up some restaurant reviews for various restaurants that we visited in the very near future and these restaurants had everything from authentic Chinese and Taiwanese food to the most fabulous Japanese fine dining.

So this dish is called Stir Fried Rice Cake with Spring Greens and Pork (long title I know!). Rice cake is known as Nian Gao in Chinese. Nian Gao has been part of Chinese cuisine for more than 3000 years and there are many different kinds of Nian Gao. Nian Gao can be eaten sweet or savoury. This recipe was influenced by Nian Gao from Ningbo.

The first time I ate this dish was in one of my elementary school classmate’s home. Her grandparents came from Ningbo and they would cook this dish for me. Immediately after eating it for the first time I fell in love with this dish.

Stir Fried Rice Cake with Spring Greens and Pork recipe 寧波炒年糕

INGREDIENTS:

150g of shredded pork
200g spring greens, shredded
450g Ningbo rice cake (I bought this from my local Chinese Supermarket)
1 chili shredded
3 eggs
4 dried shitake mushrooms (soak in hot water to soften them and then slice)
1 teaspoon chopped ginger
2 cloves garlic, chopped finely

 

SEASONINGS FOR MARINADING PORK:

1/2 teaspoon salt
1 teaspoon of potato or cornflour starch
2 tablespoons soy sauce
Couple drops of dark soy sauce
1 tablespoon water
1 teaspoon sugar

 

PROCEDURE:

  1. Marinade the pork for 20 minutes and heat up a wok with a little bit of cooking oil. Stir fry the pork until it’s cooked on the outside.
  2. Beat the eggs and add 1/2 teaspoon soy sauce and 1/2 teaspoon sugar. Keep mixing together until all of the seasonings have mixed evenly.
  3. Heat a frying pan with one tablespoon of oil and just fry the eggs. Once fried leave aside.
  4. Heat up a wok with a small amount of oil. Stir fry the ginger and garlic until the fragrance comes out from the wok. Add the spring greens into the wok and stir fry for 1 minute then add the rice cake and shitake mushrooms with half a cup of water.
  5. Lower the heat and continue to stir fry the dish until the rice cake has softened. Add the pork and eggs and continue to stir fry the dish for another 2 minutes. It’s now cooked and ready to serve.

 

TIME TO PREPARE: 30 minutes
SERVES:                       4 people

Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com

19 Comments

    • Thank you, Leemei. :) Love your blog too.

      Reply
  1. I love this rice cake too…there are restaurants here selling this dish and I love to order whenever I get the chance:D Now can cook my own with your recipe:D Thanks for sharing!

    Reply
    • You’re welcome, Jeannie. You can use any vegetable or any kind of meat you like to go with this dish. I used spring green and pork with mine in this recipe and I hope you will like it. :)

      Reply
  2. What a nice sounding recipe, I will have to hunt a bit for the rice, maybe next time I am in Toronto will go to China Town. Thanks for sharing.

    Reply
  3. Beautiful colors in this dish. With a big bowl of steamed rice, I’d be one happy camper with this.

    Reply
    • thank you, Carolyn.

      Reply
    • Thank you, Xiaolu. :)

      Reply
    • Hi Lisa,
      Thank you for your kind comment. Love your blog too. Especially your almond tart looks so delicious. ;)

      Reply
  4. Mmm, rice cake is soooo under rated. Love how pretty this turned out too!

    Reply
    • :) Thank you for your kind comment.

      Reply
  5. Hi Liv, it sounds like you and Chris had a great trip. I’m glad you came back rejuvenated. This dish looks so good and you speak so nicely of it that it must be delicious. It is also a new dish for me but that’s one of the reasons I love your blog. You always introduce us to great new dishes. Have a great weekend!

    Reply
    • Hi Nancy,
      Our trip was great and it makes me feel a little bit sad when I came back UK. I’m so glad that you like my rice cake recipe. Thank you very much for always being so supportive. I will stop by your blog soon. All the best.

      Reply
  6. Looks great can’t wait to make it.

    Reply
    • Hi Sandy,
      I hope you will give it a go and let me know how’s it. :) Thank you for your comment.

      Reply
  7. This sounds like a great recipe! I always enjoy eating rice cakes, love the chewy texture and its versatility…!

    Reply
    • :) Thank you very much.

      Reply

Trackbacks/Pingbacks

  1. Thai Curried Fried Rice with Fish  - [...] - My Mother’s Shrimp Fried Rice by Joylicious - Thai Pineapple Fried Rice by Vrinda - Stir Fried Rice …

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>