Stir Fried Rice Cake with Spring Greens and Pork recipe

Name: Stir Fried Rice Cake with Spring Greens and Pork recipe
Prep time: 30 min
Total time: 30 min
Ingredients: 150 g shredded pork; 200 g spring greens (shredded); 450 g Ningbo rice cake (bought from local Chinese supermarket); 1 chili (shredded); 3 eggs; 4 dried shiitake mushroms (soak in hot water to soften then slice); 1 tsp chopped ginger; 1 tsp sugar; 1/2 tsp salt; 1 tsp potato starch (or cornflour starch); 2 tbsp soy sauce; 2 drops dark soy sauce; 1 tbsp water; 1 tsp sugar

Apr 13, 2011 | Chinese Food, Recipes | 19 comments

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.

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

Stir Fried Rice Cake with Spring Greens and Pork recipe

Course Main Dish

Prep Time 30 minutes

Total Time 30 minutes

Servings 4 people

Ingredients

150 g shredded pork
200 g spring greens shredded
450 g Ningbo rice cake bought from local Chinese supermarket
1 chili shredded
3 eggs
4 dried shiitake mushroms soak in hot water to soften then slice
1 tsp chopped ginger
1 tsp sugar

Seasonings for Pork Marinade

1/2 tsp salt
1 tsp potato starch or cornflour starch
2 tbsp soy sauce
2 drops dark soy sauce
1 tbsp water
1 tsp sugar

Instructions

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.
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.
Heat a frying pan with one tablespoon of oil and just fry the eggs. Once fried leave aside.
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.
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.

← Previous Post Next Post →

By Liv

Illustrator by day, home chef at night. I worked as a professional chef for many years but now I draw for a living. I now cook just for the love of cooking. The recipes on this website are all influenced by things I have eaten in different locations around the world.

Guoba

The very first time I tried Guoba was with my grandfather. We went to a Chinese restaurant in Taipei for Sunday lunch. Sunday lunch eating out is very much a family tradition where my grandfather would order all kinds of different dishes I hadn’t tried before. This...

Caramelised Pineapple Coconut Rice Pudding

Caramelised Pineapple Coconut Rice Pudding. This is the first time I’ve made this caramelised pineapple with coconut rice pudding. My daughter has been eating rice pudding at her nursery recently and she mentioned it a few times so I thought I’d have a go at making...

How To Make a Basic Japanese Ramen Noodle Soup

Ramen is one of my family’s favourite Japanese dishes. In a city like Edinburgh where it’s almost always wet and/or cold, ramen (along with hot pots) are the perfect dishes for warming yourself up. A good ramen is one of the most rewarding dishes you can eat, full of...

mycookinghut on April 13, 2011 at 7:41 pm

Looks absolutely delicious!
Reply
- admin on April 14, 2011 at 6:41 am
  
  Thank you, Leemei. 🙂 Love your blog too.
  Reply
Jeannie on April 14, 2011 at 3:30 pm

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
- admin on April 14, 2011 at 3:35 pm
  
  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
Medifast Coupon on April 14, 2011 at 4:01 pm

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
Carolyn Jung on April 14, 2011 at 4:01 pm

Beautiful colors in this dish. With a big bowl of steamed rice, I’d be one happy camper with this.
Reply
- admin on April 19, 2011 at 12:22 pm
  
  thank you, Carolyn.
  Reply
Xiaolu @ 6 Bittersweets on April 14, 2011 at 5:32 pm

Love savory rice cake and gorgeous photo!
Reply
- admin on April 19, 2011 at 12:22 pm
  
  Thank you, Xiaolu. 🙂
  Reply
Lisa { AuthenticSuburbanGourmet } on April 15, 2011 at 5:59 am

This sounds super delish!! Beautiful photos. Congrats on the Top 9 !
Reply
- admin on April 19, 2011 at 12:19 pm
  
  Hi Lisa,
  Thank you for your kind comment. Love your blog too. Especially your almond tart looks so delicious. 😉
  Reply
Zo @ Two Spoons on April 15, 2011 at 12:24 pm

Mmm, rice cake is soooo under rated. Love how pretty this turned out too!
Reply
- admin on April 19, 2011 at 12:17 pm
  
  🙂 Thank you for your kind comment.
  Reply
Nancy/SpicieFoodie on April 15, 2011 at 1:11 pm

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
- admin on April 19, 2011 at 12:17 pm
  
  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
Sandy Legg on April 16, 2011 at 4:21 pm

Looks great can’t wait to make it.
Reply
- admin on April 19, 2011 at 12:15 pm
  
  Hi Sandy,
  I hope you will give it a go and let me know how’s it. 🙂 Thank you for your comment.
  Reply
Cooking Gallery on April 17, 2011 at 8:06 am

This sounds like a great recipe! I always enjoy eating rice cakes, love the chewy texture and its versatility…!
Reply
- admin on April 19, 2011 at 12:14 pm
  
  🙂 Thank you very much.
  Reply