Stir-fried Rice Cakes with Vegetables

Name: Stir-fried Rice Cakes with Vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 2 strip Water-ground rice cake; a pinch Green vegetables; 1 piece Red chili pepper; a pinch Pork slices; a pinch minced garlic

Chewy sliced rice cakes blanched, then wok-tossed with savory marinated pork, crisp greens, garlic, and red pepper for a slurpy, comforting Shanghai-style stir-fry.

20 minNewEasy Staple Food Stir-fry Savory

Instructions

1
Ink-painted rice cake slices.
2
Slice the pork and marinate it with salt and soy sauce.
3
Mince the garlic and slice the red pepper.
4
When the water boils, pour in the sliced rice cakes, add a little oil to prevent them from sticking together.
5
After blanching for 2 minutes, remove and soak in cold water.
6
Put the rice cake into a sieve and drain the water.
7
Wash the vegetables.
8
Cut the green onions into sections.
9
Heat oil in a pan, and stir-fry the marinated pork in the pan until cooked.
10
Leave a little oil in the pan, add the minced garlic and chili, and stir-fry.
11
Pour in the vegetables and stir-fry for a while.
12
Add the rice cakes and slices of pork, then a little salt, oyster sauce, and soy sauce.
13
To prevent the rice cakes from sticking to the pan, you can add a little bit of water while stir-frying, and add chicken bouillon before serving.