taiwanese

Taiwanese Style Stir-Fried Rice Cakes with Pork and Napa Cabbage

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

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

67 g Carbohydrates

29 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g sliced rice cakes (nian gao), fresh or refrigerated 234 kcal
98g pork shoulder, thinly sliced 231 kcal
139g napa cabbage, sliced 35 kcal
5g garlic, minced 7 kcal
16g scallions, sliced 6 kcal
18g soy sauce 13 kcal
5g sugar 19 kcal
11g neutral oil 97 kcal
1g white pepper 2 kcal

Cooking instructions

sliced rice cakes (nian gao)
Separate rice cakes if stuck together; soak in warm water 5 minutes, then drain.
soy saucesugar
Mix soy sauce, a splash of water, and sugar in a small bowl.
pork shouldergarlicneutral oil
Heat oil in a wok or skillet over medium-high. Stir-fry pork with garlic until mostly cooked, 2 to 3 minutes.
sliced rice cakes (nian gao)napa cabbagesoy sauce
Add napa cabbage and cook until slightly softened, 2 minutes. Add rice cakes and the sauce mixture.
sliced rice cakes (nian gao)scallionssoy saucewhite pepper
Stir-fry until rice cakes are tender and glossy and the sauce clings, 3 to 5 minutes. Finish with scallions and white pepper.