Stir Fried Shanghai Rice Cakes
Total Time: 1 hourYield: 4 Servings
Source: drivemehungry.com
Category: Pasta
Ingredients
1 1⁄2 pound Rice Cakes3 tablespoons Vegetable Oil
5 whole Shitake Mushrooms (thinly sliced)
5 cups Napa Cabbage (thinly sliced)
1 whole Chicken Breast (large, thinly sliced)
3 whole Green Onions (sliced to 3-inch pieces)
2 tablespoons Soy Sauce
2 tablespoons Dark Soy Sauce
2 tablespoons Oyster Sauce
2 teaspoons Brown Sugar
1 teaspoon Black Vinegar
3 cloves Garlic (minced)
2 teaspoons Cornstarch
Directions
- Combine the ingredients for the sauce in a small bowl soy sauce, dark soy, oyster sauce, brown sugar, vinegar, and garlic and mix it together until the sugar dissolves. In a small bowl mix together cornstarch and chicken. Set aside.
- Heat a wok on high heat and add the oil. Once the pan is hot, lay the chicken pieces flat on the surface and let it cook for about 1 to 2 minutes or until it's almost cooked through.
- Next, add the mushrooms and scallions to the pan and stir fry for about 1 minute. Add in the rice cakes and half of the sauce. Stir fry the rice cakes together for 2 – 3 minutes and then add in the chopped cabbage.
- Add in the rest of the sauce and stir fry everything together for another 2 – 3 minutes or until the rice cakes are soft and chewy and the cabbage has wilted. Taste a rice cake to be sure it's fully softened. Serve immediately.