Asian Rice Cakes with Pork

I’ve made variations on this dish twice and keep forgetting to post it – and then forgetting the recipe because it’s an impromptu one. Let’s hope this one’s close, as I really like rice cakes and this meal was a big hit both times.

Note: The first time I made this, I just used pork. The second time, I “velveted” the pork by tossing it in egg white and corn starch and a little rice wine and letting it sit for 30 minutes. John liked the velveting – I didn’t really think it was worth the extra step. If you want that more glazed feel that Chinese stir fry meat has, though, give it a shot (I’ve done this with regular stir fry before and just think it’s not as effective when using ground meat).

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1-2 tbsp oyster sauce
1 tbsp rice wine
1 tsp sesame oil
2 tbsp soy sauce
about 3/4 cup sliced mushrooms
1 cup baby bok choy
1 tbsp ginger, minced
1 clove garlic, minced
.5 cups scallions
about 1 cup broccoli florets
2 cups frozen rice cakes
about 3/4 cup chicken broth
1 tbsp or so corn starch
1 cup cabbage, shredded
2 tbsp coconut oil
1 pound ground pork (I also used meatloaf mix the second time which was not quite as good but still worked)

In a bowl, combine broth, oyster sauce, sesame oil, soy sauce, and rice wine. Set aside.

Run rice cakes under water for about 2-3 minutes to thaw. Bring a pot of water to boil. Drop rice cakes in for just a minute or so. Drain and keep ready (rinse a little to try to avoid sticking to each other).

Heat 1 tbsp oil in pan. Sautee pork (add a little salt), garlic and ginger until pork until cooked through. Set aside. Repeat with vegetables (minus scallions), season with salt and set aside.

Add second tbsp of oil to pan. Add rice cakes – let sit for about 3 minutes to allow a crust to form. Flip and sautee another minute or two.

Add meat and veggies back to pan. Pour on sauce to bring to boil and thicken. Garnish with scallions.

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