The famous Shanghai rice cake gets a twist with the addition of shredded pork. It’s a simple dish to prepare and a great savoury snack served with a glass of beer or orange juice.
- 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)
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.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
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.
• Chinese rice cake is available from selected Asian food stores, often in the frozen section.
Photography by Alan Benson. Styling by Michelle Noerianto.