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Stir-Fried Rice Cakes


Prep time: 30 minutes

Total time: 1 hour


For the meat and marinade:

  • 8 Oz. J-Basket Amber Ground Pork
  • 1 Tbsp. Water
  • 2 Tsp. Kikkoman Soy sauce
  • ½ Tsp. Dynasty Sesame oil
  • ¼ Tsp. White pepper
  • 1 Tsp. Vegetable oil
  • 1 Tsp. Cornstarch

For the rest of the dish:

  • 1 LB Rice cakes
  • 8 Oz. Baby bok choy
  • 3 Scallions (cut on a diagonal into 1-inch pieces)
  • 2 Garlic cloves, coarsely chopped
  • 3 Tbsp. Vegetable oil
  • 1 Tbsp. Shaoxing wine
  • ¾ Cup water
  • ½ Tsp. Dynasty Sesame oil
  • 2 Tbsp. Kikkoman Soy Sauce
  • 2 Tsp. Dynasty Oyster sauce
  • ¼ Tsp. Ground white pepper
  • ½ Tsp. Sugar
  • Salt
  1. Marinate the pork with water, Kikkoman Soy Sauce, Dynasty Sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes.
  2. Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak if using dried rice cakes.
  3. Wash the baby bok choy. Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. Cut the ends of the bok choy and then slice it in half vertically. Also, prepare the garlic and scallions.
  4. Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork starts to crisp.
  5. Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even “bed” of vegetables and meat. Distribute the rice cakes on top.
  6. Add water and cover. Cook for 2 minutes to steam the rice cakes and cook the vegetables.
  7. Remove the cover, and add the Dynasty sesame oil, Kikkoman Soy Sauce, Dynasty Oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste and season with additional salt if necessary. 
  8. Continue stir-frying until the rice cakes are coated in sauce. Plate, serve, and enjoy!
Dish Type / Ethnic Cuisine
Main Dish