Stir-Fried Rice Cakes

 

Ingredients: (Serves 2-3)

Rice cakes (soaked overnight until soft and drained)

1 small bowl pork belly, sliced into strips

2 Chinese leeks (sliced)

4 leaves Napa cabbage (cut into 1" pieces)

Pinch of chicken stock granules

2 tbsp. cooking oil, separate

4 tbsp. water

Seasoning: (Mix in a small bowl)

1 tsp. dark soy sauce (add more if needed, for color)

1/2 tbsp. rice vinegar

1/2 tsp. chicken stock granules

Pinch of white pepper

1/4 tsp. sugar 

1/2 tsp. sesame oil

2 tbsp. water

Methods:

1. In a heated wok over high heat, add 1 tablespoon of cooking oil, next add in  pork belly.  Stir fry until lightly browned.  Then add in leeks and a pinch of chicken stock granules.  Stir fry for 1 minute.  Remove onto a plate and set aside.
2. In the same wok over high heat, add 1 tablespoon of cooking oil.  Add in the rice cake and stir fry until lightly browned for about 2 minutes.
3. Turn to medium heat, and return the pork belly and leek mixture.  Also add the Napa cabbage and water.  Cover the lid and let it cook for about 2 minutes.  Stir once in between cooking.
4. Uncover the lid, add the seasoning and stir well to combine.  Taste for correct seasoning.  Switch off heat.
5. Serve!

I adapted this recipe from CiCiLi.tv with adjustments to suit my cooking preference.