Stir-fried Rice Cakes with Shredded Pork and Two Kinds of Bamboo Shoots - Exclusive

Name: Stir-fried Rice Cakes with Shredded Pork and Two Kinds of Bamboo Shoots - Exclusive
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: to taste pork tenderloin; to taste celtuce; to taste spring bamboo shoots; to taste Carrot; to taste rice cake; to taste Scallion; to taste Starch; to taste oil; to taste Salt; to taste cooking wine; to taste light soy sauce

Silky Shanghai-style stir-fried rice cakes tossed with marinated shredded pork, spring bamboo shoots, and crisp lettuce-stem shreds, braised briefly so the chewy slices drink up the savory sauce.

10 minNewMedium Staple Food Stir-fry Savory

Instructions

1
Cut the tenderloin into shreds, add salt, cooking wine, light soy sauce, and a mixture of water and starch, and mix well to marinate for 10 minutes.
2
Blanched spring bamboo shoots, celtuce, and carrots cut into shreds.
3
Cut the rice cake into strips.
4
Cut the green onions into sections.
5
Heat oil in a pan, add the shredded meat and stir-fry until it changes color, then remove it.
6
Leave some oil in the pan, add the shredded bamboo shoots and shredded carrots, and stir-fry.
7
Then add the shredded lettuce and stir-fry for a while.
8
Add the rice cake strips, add a little water, cover, and cook for a few minutes.
9
Add the stir-fried shredded meat and sections of green onion, season with salt and light soy sauce, and stir-fry evenly.
10
Off the stove.