Recipe: Yummy Shanghainese pan fried rice cake 上海炒年糕

Shanghainese pan fried rice cake 上海炒年糕. Shanghai Style Chow Mein (Pork & Veg, Thin/Thick Noodle) 特色上海炒（細/粗）麵. Stir-Fried Rice Cake Shanghai Style 上海炒年糕(豬/雞). Fried Homemade Noodles with Seafood & Pork 海鮮粗炒麵.

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Ingredients of Shanghainese pan fried rice cake 上海炒年糕

1. You need 1 pack of rice cakes.
2. You need of chinese baby cabbage.
3. You need 3 of chinese mushrooms.
4. You need of Oil.
5. You need of Chinese dark & light soya sauce.
6. It's 150 g of shredded pork slice.
7. You need 1 tsp of corn starch.
8. You need 1 of capful of shaohing wine.
9. Prepare 1/2 tsp of salt.

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Shanghainese pan fried rice cake 上海炒年糕 step by step

1. Cut pork into shreds (pick cheap lean cuts with less fat since this only cost $10hkd ~ less than $2usd).
2. Add 1 tsp light soya sauce, 1/2 of oil and 3/4 tsp of corn starch & shaohing wine. Mix and put it a side. 15 mins marinating (we dont use salt since will make meat tough and chewy).
3. Like before soak 30 mins before cutting.
4. Pick 3 average size chinese mushrooms.
5. Soak in cold water for 1hr or if in a rush like me use boiled hot water and soak for 15mins until soft. (if have time soak in cold water since if hot water mushroom is less tasty).
6. Can drain cabbage n cut shreds (throw ends).
7. Please remember to cut out the stems. The soaked mushroom water u can save them for udon soup base (just add little salt and chicken powder 1tsp and 150ml water, boiled together) or for other cooking purposes (max. 3 days in fridge).
8. Slice mushroom n set aside to drain (if mushrooms hard soak longer).
9. This is the rice cake called 年糕 u can buy them anywhere in chinese markets. Make sure pick ones that doesnt have plastic taste coz some brands suxs!.
10. Before cooking it make sure u separate them or gonna stick together like mad..
11. Mid heat, 1tsp of oil heat pan for a min and then fry pork until 80% then take it out. (just toss and turn them and dont burn :).
12. Same pan without washing throw all veg n mushroom in "high" heat 1/2 tsp salt for 2 to 3 mins and take out (refer to my earlier receipe "pan fry baby cabbage" if needed to learn the techiques).
13. Wash pan or if lazy like me just wipe it with a cloth or paper towel.
14. Mid high heat add at least 2 spoonful of oil then place rice cake in. (please note they will stick together when pan frying so must keep on turn and toss them around) i prefer non stick pans or its gonna be a nightmare 😖 / or u need to add more oil to normal pans.
15. After 1 min add 1 spoonful of dark soya sauce. quickly stir them (some might look burnt but dont worry just make sure all covered in sauce).
16. Add all pork and veg into the pan and stir for 2~3 mins. Ideal colour of the dish is a mid light brown colour just add little dark soya sauce if needed. Taste rice cake if it is soft then its Done!.
17. This dish i used bak choy last time. Traditional uses cabbage only. Besides these two type of veg i would not prefer others since gonna go weird. Enjoy!.