346 Shanghai Stir Fried Sticky Rice Cakes with Pickled Mustard Greens
346 Shanghai Stir Fried Sticky Rice Cakes with Pickled Mustard Greens
INGREDIENTS (4 servings)
- 1 package of frozen, sliced, plain sticky rice cakes (ovalettes); open the package, soak in cold water, separate each piece, and drain before using
- 2-3 cups of picked mustard greens, rinsed and chopped
- 1 cup of shiitake mushrooms; soak in water until soft, remove the stems, and slice thinly before using
- 1 cup of winter bamboo shoots, julienned
- 1/3 – 1 cup of cooking oil
- A pinch of salt
- A pinch of sugar
- A dash of sesame oil
NOTE
Traditional stir frying of sticky rice cakes requires a lot of oil, otherwise when you go to fry the rice cakes, they all stick together. I avoid the excessive use of oil by first boiling the sticky rice cakes, then stir frying them with the pickled mustard greens. This process is both quick and easy, and not too oily.
DIRECTIONS
| Step 1 | |
| Fill a large saucepan or pot half full of water and bring to a boil. After the water begins to boil, add the rice ovalettes and continue to boil until they lose their rigidity. Then remove them from the water and drain. | |
| Step 2 | |
| Heat oil in a large pan and stir fry the mushrooms until they are soft and flexible. Then add the bamboo shoots, pickled mustard greens, salt, and sugar. Stir until everything is evenly distributed. | |
| Step 3 | |
| Turn the heat down to medium-low and finally add the rice ovalettes. After everything has been mixed together and heated all the way through, add a few drops of sesame oil and serve. | |
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