Stir-fried Rice Cakes with Shepherd's Purse

Name: Stir-fried Rice Cakes with Shepherd's Purse
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: to taste pork belly; to taste Shepherd's purse; to taste Carrot; to taste winter bamboo shoots; to taste King oyster mushroom; to taste Scallion; to taste Salt; to taste Oyster sauce

Shanghai-style stir-fry of sliced rice cakes gently braised until soft and chewy, tossed with rendered pork belly, fragrant shepherd's purse, winter bamboo shoots, and mushrooms for a fresh, savory medley.

10 minNewMedium Snacks Stir-fry Savory

Instructions

1
Cut the pork belly into thin strips.
2
Wash the shepherd's purse and blanch it, then cool it in cold water.
3
Blanch the winter bamboo shoots, then shred them along with the carrots and king oyster mushrooms; finely chop the shepherd's purse and cut the green onions into sections.
4
Cut the rice cake into thin strips.
5
Put the pork belly into the pot and sauté over low heat to render the fat.
6
Add the white parts of the green onions, shredded bamboo shoots, and carrots, and stir-fry the king oyster mushrooms evenly.
7
Add shepherd's purse and stir-fry.
8
Add the rice cakes, add a little water, and simmer until the rice cakes are soft and sticky.
9
Add the scallion leaves, season with salt and oyster sauce, and stir-fry evenly.
10
Finished product.