Shanghainese rice cake and pork stir fry
Ingredients
- 3-5 dried shiitake mushrooms
- 1 tbsp stir-fry sauce (from below)
- 1 tsp cornflour
- 150g/5½oz pork shoulder steak, sliced into thin strips
- 1 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 3 spring onions, chopped into 2.5cm/1in pieces
- 200g/7oz bok choi (cut into 2.5cm/1in pieces)
- 200g/7oz savoury Chinese rice cakes (nian gao), defrosted if frozen see Recipe Tip
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- ¼ tbsp dark soy sauce
- 1 tbsp Shaoxing rice wine
- ½ tsp sugar
- ¼ tsp ground white pepper
- drizzle sesame oil
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