Shanghai Rice Cake Stir-fry w/ Shepherd's Purse
This Shanghai rice cake stir-fry is an absolute classic--chopped Shepherd's purse, chicken (or pork), and chewy rice cakes in a flavorful sauce. Check out this classic Shanghai rice cake stir-fry recipe!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 oz. chicken breast ((170g, cut into very small, thin strips))
- 1 teaspoon cornstarch
- 1 teaspoon shaoxing wine
- ½ teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1/4 teaspoon salt
- 2 tablespoons oil
- 1/3 lb. frozen shepherd’s purse
- 1/3 teaspoon salt ((or to taste))
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
- 12 oz. rice cakes ((thawed, rinsed))
- ½ cup water or chicken stock ((120 ml))
Instructions
- 1
Combine the chicken and marinade ingredients in a bowl and set aside. Prepare the rest of your ingredients.
- 2
When you're ready to cook, heat the oil in a wok over high heat. Stir-fry the chicken until opaque. Add the shepherd’s purse (or spinach), salt, white pepper, and sesame oil. Stir-fry for 30 seconds. Add the rice cakes on top of the meat and veg (the rice cakes shouldn't be directly touching the surface of the wok), along with the water or chicken stock.
- 3
Cover the wok and let it cook for 2-3 minutes (not too long, or the greens will turn yellow and the rice cakes will be soggy). Once the rice cakes have softened, mix everything together and serve immediately.