- serves 4 people
- preparation 30 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 2 tbsp cooking oil, such as peanut or vegetable oil
- ½ onion, finely sliced
- 100 g pork, shredded into fine matchsticks (use shoulder, leg or neck)
- ¼ tsp salt
- 200 g sliced Chinese cabbage
- 500 g pre-sliced Chinese rice cake (see Note) (defrosted if frozen)
- 1 tsp caster sugar
- 2 tbsp soy sauce or oyster sauce
- 2 tsp sesame oil
- pepper or chilli oil, to serve (optional)
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Heat cooking oil in a wok or large non-stick frying pan over high heat until hot. Add onion and stir-fry for one minute. Add pork and salt, and stir-fry until lightly browned and cooked through.
Add cabbage, rice cake, sugar, soy and sesame oil, stirring constantly until rice cake has warmed through and softened, adding a small amount of water if needed to stop the rice cake scorching.
Serve with pepper or chilli oil.
Note
• Chinese rice cake is available from selected Asian food stores, often in the frozen section.
Photography by Alan Benson. Styling by Michelle Noerianto.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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