Rice Cakes with Napa Cabbage & Pork
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The Woks of Life · by Kaitlin★ 4.7 (16)

Rice Cakes with Napa Cabbage & Pork

NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 29%
CARBS 65G56% OF CAL
5G FIBER57G OTHER3G TOTAL SUGAR
FAT 16G32% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A simple one-pan stir-fry of chewy rice cakes, napa cabbage, and pork with Asian aromatics. Great for feeding a crowd.

mainchinesestir frybowlporkdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 8 ounces pork shoulder or loin
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon light soy sauce
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1 1/2 pounds napa cabbage ((7-8 heaping, not-very-neat cups, cut into 1/2-inch thick strips))
  • 1 slice ginger ((⅛-inch/0.3cm thick, 2 inches/5cm long) )
  • 5 cloves garlic ((coarsely chopped))
  • 3 scallions ((cut on a diagonal into 1-inch/2.5 cm pieces))
  • 14-16 ounces rice cakes ((packages come in varying sizes))
  • 3 tablespoons vegetable oil
  • 1 tablespoon clear rice wine ((or Shaoxing wine))
  • 2 teaspoons oyster sauce
  • 1/2-3/4 cup chicken stock ((depending on how hot your stove can get; for higher BTU stoves, use up to ¾ cup chicken stock))
  • 1 teaspoon salt
PREP
35M
SODIUM
609MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.