Stir-fried rice cakes with shepherd's purse and shredded pork is a classic Chinese dish, loved for its chewy texture, fresh flavor, and nutritional balance. Here’s a simple step-by-step guide to make it at home.
Ingredients: 200g fresh rice cakes, 100g shredded pork, 150g shepherd's purse (washed and chopped), 2 cloves garlic (minced), 1 tbsp soy sauce, 1 tsp oyster sauce, 1/2 tsp sugar, salt, pepper, 3 tbsp oil, and sesame oil for finishing.
Steps:
1. Prep the ingredients: Soak rice cakes in warm water for 10 minutes until soft. Marinate shredded pork with 1 tsp soy sauce, a pinch of salt, and pepper for 15 minutes.
2. Blanch the greens: Boil water, add shepherd's purse for 30 seconds, then drain and rinse under cold water to retain color. Set aside.
3. Stir-fry the pork: Heat oil in a wok over medium-high heat. Stir-fry pork until no longer pink, then remove.
4. Cook the rice cakes: In the same wok, add garlic until fragrant. Toss in rice cakes, stir-fry for 2 minutes, then add blanched shepherd's purse.
5. Season and combine: Return pork to the wok. Add soy sauce, oyster sauce, sugar, and a splash of water. Stir-fry for 1-2 minutes until everything is well-coated. Adjust seasoning with salt if needed.
6. Finish: Drizzle with sesame oil, toss quickly, and serve hot.
This dish blends the earthy taste of shepherd's purse with the savory pork and chewy rice cakes, creating a harmonious and satisfying meal. Enjoy!
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