Tomato Rice Cake Stir Fry | Aila Lin

Tomato Rice Cake Stir Fry

Name: Tomato Rice Cake Stir Fry
Prep time: 20 min
Cook time: 25 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200 g pork (sliced or minced); 225 g rice cakes (nian gao), blanched; 0.5 piece white onion, sliced; 2.5 piece tomatoes, chopped; 10 g soy sauce; 5 g dark soy sauce; 10 g cooking wine; pinch salt; 1 piece egg, lightly beaten; Water; Scallions, for garnish; Oil, for cooking

Serves 220 mins prep25 mins cook

Tomato Rice Cake Stir Fry. There‘s so many variations of rice cake, the Chinese style is flat like they serve in Ding Tai Fung, and Korean style are like these, but they both taste the same, so depending on what you can find in your local asian grocery, this recipe will work just fine

0 servings

What you need

fl oz water

pinch salt

bunch scallion

oz soy sauce

oz pork

fl oz oil

oz rice cake

Instructions

Bring a pot to boil and boil the rice cake for 3 minutes. Heat oil in a pan. Scramble an egg and set aside, then in the same wok grease with oil to sauté pork until lightly cooked. Add cooking wine, soy sauce, dark soy sauce, and salt. Stir to combine. Add onion and tomatoes and add water and simmer until tomato becomes mushy, but still with some sauce left. Pour in the rice cake, mix well and add back the egg and cook for another 5 minutes with lid on until rice cake is soft. Finish with scallions and serve hot.

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