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chinese

Shanghai Stir-Fried Rice Cakes with Napa Cabbage and Pork

This stir-fried dish pairs sliced rice cakes with ground pork, napa cabbage and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

36 g Protein
66 g Carbohydrates
26 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 191g sliced rice cakes 248 kcal
  • 96g ground pork 232 kcal
  • 175g napa cabbage 44 kcal
  • 8g vegetable oil 71 kcal
  • 5g garlic 7 kcal
  • 13g soy sauce 9 kcal
  • 4g toasted sesame oil 35 kcal
  • 16g scallions 6 kcal

Cooking instructions

  1. sliced rice cakes
    Soak rice cakes in warm water 5 minutes if stiff, then drain.
  2. ground pork
    Heat oil in a wok over medium-high. Stir-fry pork 2-3 minutes until mostly cooked.
  3. napa cabbagegarlic
    Add garlic and stir 20 seconds. Add napa cabbage and stir-fry 2 minutes until wilted.
  4. sliced rice cakessoy sauce
    Add rice cakes, soy sauce, and 120 ml water. Toss well and cover 3 minutes to soften.
  5. sliced rice cakessoy sauce
    Uncover and stir-fry 2-3 minutes until the sauce clings and rice cakes are chewy.
  6. toasted sesame oilscallions
    Finish with sesame oil and scallions, then serve hot.

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