Stir-Fried Sticky Rice Cakes

Ingredients:

- 1 pack of sliced rice cakes

- 1 (200g) can of pickled cabbage

- 1¼ lb pork loin or 1 pork tenderloin (doesn’t matter the weight just 1)

- 1 lb or so of baby bok choy or some sort of leafy green vegetable

- 3-4 slices of ginger

Meat marinade:

- ½ tsp sugar

- ¼ tsp black pepper

- ½ tsp sesame oil

- 1 tbsp light soy sauce

- ½ tsp vegetable oil

- 1 tsp dark soy sauce

Stir Fry sauce:

- ¼ cup of water

- 2 tbsp dark soy sauce

- 1 tsp sesame oil

Directions:

Wash and cut your vegetables into bite size pieces, or similar size to your rice cakes. Peel and slice your ginger.

Thinly slice the pork and put it in a bowl. Add the marinade to the pork and let it marinade while you get the rest of the ingredients ready.

Open the can of pickled cabbage, drain and set aside.

Open the pack of rice cakes. They will mostly be stuck together so you will need to separate them by hand and place them in a bowl. If you have problems separating them, use a butter knife to assist.

In a wok, heat up about 1 tbsp of vegetable oil and the ginger. Once it has had a few minutes to fry, you can add your meat.

Cook the meat thoroughly, before adding the pickled cabbage.

Toss that through for about a minute, and then add your vegetables.

Once your vegetables are fully cooked then you can add in your sliced rice cakes.

Toss through and add ¼ cup of water (if needed) to start with the 2 tbsp of dark soy sauce. Once the rice cakes are in the wok, make sure to toss constantly as it can easily stick to the pan. If your vegetables don’t have much water coming out then you may need to add another ¼ cup of water until the rice cakes have softened. Once they have softened, it is ready. Turn off the heat and add 1 tsp of sesame oil.