Shanghai-Style Rice Cake W. Pickled Mustard Green

• 16 oz Rice cake, sliced
• 4 oz Pork, shredded and marinade.
• 3 tbsp Perseved mustard green
• 2 tbsp Soybeans(edamame), precooked (optional)
• 1 tbsp Ginger, chopped
• 1/2 cup stock or water
• 1/2 tsp Ground hite pepper
• 1/2 tsp sesame oil
• Salt

1. 1.Cut and marinate the pork. This step can be done in advance.
2. 2.Over medium heat, stir fry your pork with 1 tbsp of oil. Take it out as soon as the pork turns white.
3. 3.This step is to soften the rice cake to make it easier to stir fry. You can either blanche it in boiling water for about 2 minutes or soak in hot water for 2.5 mins until the rice cake starts to turn soft. drain out the water and keep the rice cake in a strainer. Try to avoid blanching or soaking the rice cake for too long. If it's too soft it will be sticky and hard to stir fry.
4. 4.In a skillet or pan, add 1 tbsp of oil, ginger, pickled mustard green, and soybeans. Stir fry until aroma arise. About 2 minutes.
5. 5.Add the stock or water to the cooking ingredients. Stir to mix. Bring it to boil.
6. 6.Add blanched rice cake and pre-cooked pork. Saute until incorporated. The liquid will reduce as the rice cake gets softer. Add white pepper powder, salt, a few drops of sesame oil to season.

cake, marinade, green, ginger, stock, ground hite pepper, sesame oil, salt

Taken from www.epicurious.com/recipes/member/views/shanghai-style-rice-cake-w-pickled-mustard-green-52663151 (may not work)