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Stir-Fried Rice Cakes with Pork #stirfry #ricecake #chineserecipe #mushroom #pork #dinner #dinnerrecipe | The Missing Lokness

Stir-Fried Rice Cakes with Pork

Course Dinner
Cuisine Chinese
Keyword rice cake, stir-fried rice cake, stir-fry
Servings 2 people
Author Lokness


  • 4 medium dried shiitake mushrooms
  • 8 ounces pork butt (cut into ¼ x 1-inch thin strips)
  • 10 ounces thinly sliced rice cakes
  • 2 small shallots (thinly sliced)
  • 2 garlic cloves (peeled and smashed)
  • 4 green onions (cut and discard the top green part, cut the rest into 1-inch pieces)
  • 1 teaspoon Shaoxing rice wine or sake
  • 10 ounces Napa cabbage (cut into thin strips)
  • ¼ cup low-sodium chicken broth or water
  • ¼ cup soaking liquid from shiitake mushrooms
  • Vegetable oil
  • Soy sauce

Marinade for mushrooms:

  • Pinch of salt
  • Pinch of sugar
  • 1/8 teaspoon corn starch
  • ¼ teaspoon vegetable oil

Marinade for pork:

  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 1 teaspoon soy sauce
  • Dash of ground white pepper
  • ½ teaspoon corn starch
  • ½ teaspoon sesame oil

Thickening liquid:

  • ½ teaspoon corn starch
  • 1 teaspoon cold water


  • Rub and rinse the dried mushrooms under running water for a couple minutes. Transfer to a small bowl and soak with tap water for at least 5 hours or overnight. Take out the soaked mushroom and keep the liquid (will be used later). Rinse mushrooms under running water and rub them all over. Remove the stems with scissors. Squeeze out as much water as possible. Pat dry with paper towels. Cut into ¼-inch strips. Transfer to a small bowl. Add salt, sugar, and corn starch. Mix well. Add the vegetable oil and mix again. Marinate for 30 minutes.
  • In a medium bowl, add pork, salt, sugar, soy sauce, and white pepper. Mix well. Add corn starch and sesame oil. Then mix again. Set aside to marinate for 30 minutes.
  • Place the rice cakes in a sieve. Rinse under running water and separate the rice cakes if they are stuck together. If you can't separate them, don't worry. It’s ok to have a few stuck together. Set aside to drain.
  • In a large nonstick skillet over medium-high heat, add 1½ tablespoons vegetable oil. Add shallot and cook for 1 minute. Add garlic and stir for another 30 seconds. Add green onion and cook for another minute. Push everything aside and add the pork. Sear for a minute without moving. Stir everything together. Add Shaoxing rice wine (or sake) and cook for 1 minute. Toss in the mushroom and cabbage. Mix well. Pour in chicken broth (or water) and ¼ cup soaking mushroom liquid. Turn up the heat to high. Bring the mixture to a boil. Put the rice cakes in a single layer over the vegetables and pork. Cover with a lid and reduce the heat to medium-high. Cook for 3½ minutes.
  • In a small bowl, stir together the corn starch and cold water.
  • Remove the lid. Add the corn starch liquid. Stir fry for another 1 minute. Taste and adjust with soy sauce if needed. Transfer to serving plates and serve immediately.


  1. Dried shiitake mushrooms take a long time to rehydrate. I recommend soaking them the night before. If you're in a hurry, use warm or hot water for soaking. Although mushrooms will get soften much quicker, but some of the flavors will be lost.
  2. Get dried shiitake mushrooms in Asian supermarkets.
  3. Pork butt is not the butt. It’s the shoulder. The fat distribution of this cut can be varied. I usually buy ¼ pound extra, so I can trim off parts (either lean meat or fat) that I don’t want.
  4. Rice cakes come in few different shapes. Get the thinly sliced ones for this recipe. Both Chinese or Korean brand are ok. You can find them in Asian supermarkets in the fridge isle. 
  5. Shaoxing wing is a Chinese rice wine. It's pretty strong in flavor. It can be found in Chinese supermarket or Amazon. If you can't find it, use sake. 
(Adapted from appledaily.com)