Stir-fried Rice Cakes with Pork and Cabbage

Yield: a generous 4 servings.

Preparation time: 45 minutes - 1 hour, not counting thawing the rice cakes.

Ingredients

• 1 lb. rice cakes (ovals), thawed
• 1 medium head napa cabbage, washed
• 6 green onions, julienned
• 3 T ginger root, julienned
• 5 T vegetable oil
• salt to taste
• 1/2 lb. pork loin, cut into strips
• 3 T soy sauce
• 1 T sesame oil
• 1 T cornstarch
• 1-2 cups chicken broth

Instructions

1. Soak the rice cakes in cold water for 30 minutes. Slice the cabbage leaves into 1-inch wide segments. 
2. In a medium bowl, mix the pork, soy sauce, sesame oil, and cornstarch together until the pork is evenly coated. 
3. In a large pan or pot, heat 3 tablespoons of vegetable oil, half of the ginger and half of the green onions over high heat. When the onions and ginger begin to sizzle, add the cabbage and sauté. Sprinkle a little salt to taste. When the cabbage is almost cooked, remove it to a bowl. 
4. Heat the remaining 2 tablespoons of vegetable oil in the same pot over high heat and add the remaining ginger and green onions. When the ginger and onions sizzle, add the pork and sauté until the meat is nearly cooked through. Pour the cabbage back into the pot and stir the pork and cabbage together. 
5. Drain the rice cakes and add them to the pot along with a half cup of chicken broth. Add more broth as needed or desired. Stir the contents of the pot around to prevent sticking. 
6. When the rice cakes are soft and chewy, remove from heat. Serve hot.

Notes:

• Do not stint on the ginger or scallions.  You might want to use more cabbage or a little less cornstarch.
• Be careful not to overcook cabbage.
• Can use white wine in place of some of the broth for a richer taste.
• For a nice contrast, serve with a green firm-textured vegetable in a spicy sauce: e.g. Szechuan green beans or asparagus.   Or maybe a cucumber salad.

Variations:

• Substitute any kind of meat for pork, any leafy vegetable [e.g. bok choy] for the cabbage. 

Source: http://userealbutter.com/2009/01/17/chinese-stir-fried-rice-cakes-recipe/