Rice cake is traditionally a popular dish for New Year’s Eve. The reason for this is that the Chinese word for rice cake sounds like “year high”. So rice cake symbolizes rising year after year.
Number of servings: 2-3
- 600g rice cake
- 4 dried black shiitake mushrooms
- 2 Tbsp soy sauce
- 1 Tbsp Chinese cooking wine
- 1 tsp potato starch
- 300g lean pork, sliced
- 2 Tbsp oil
- 200g Shanghai pakchoi, sliced
- 200g bamboo shoots
- 60ml water
Soak the rice cake in cold water for an hour.
Soak the dried mushrooms in a bowl with boiling hot water for 30 minutes until they are soft. Remove the hard parts of the stalks. Squeeze the mushrooms gently and dry them with a paper towel. Slice the mushrooms into thin strips.
Slice the pork into thin strips. Mix the pork, soy sauce, black pepper, sugar, cooking wine and potato starch in a bowl. Marinade them for 20 minutes, covered, in the fridge.
Slice the Shanghai pakchoi into thin strips. Leak the bamboo shoots and slice them into thin strips.
Heat two tablespoons of oil in a wok pan on high heat. Add the pork and stir-fry it until it’s almost done. Then add the mushrooms and bamboo shoots and stir-fry them for 1 minute. Add the Shanghai pakchoi and stir it well. Add the rice cake and stir. Add water, turn the heat to medium low and put the lid on the wok pan. Let it simmer for 3 to 4 miuntes. Then add 2 tablespoons of soy sauce.