Stir-fried Rice Cake with Chili Pork

Name: Stir-fried Rice Cake with Chili Pork
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Rice cake; 100g pork; 5g ginger; 100g green pepper; 3 cloves garlic; 5g Tempeh (you can leave it alone)

by Leibao's life with smoke

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

The nian gao, which means rising year by year, represents better and better blessings. Of course, the first thing I thought of for the 10th anniversary of Gourmet Jie was to hope that it will continue to grow in the next ten, twenty or more years!

Ingredients

250g Rice Cake
100g Pork
5g Ginger

Buy on JD Buy on Amazon
100g Green Pepper
3 cloves Garlic

Buy on JD Buy on Amazon
5g Tempeh (you Can Leave It Alone)

Stir-fried Rice Cake with Chili Pork

1. Pork slices

2. Add 1 tablespoon of light soy sauce and 1 tablespoon of starch and mix well;

3. Cut the rice cake, ginger, and garlic into thin slices, and cut the chili into oblique pieces;

4. Heat the oil in the pan, pour the meat slices and stir fry to change the color;

5. Pour in other ingredients except rice cakes;

6. After the chili fry the aroma, pour the rice cake slices and continue to stir fry;

7. Pour 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and a little salt to taste;

8. Stir fry continuously, and fry until the chili skin is wrinkled and ready to go out of the pan;

Tips:
1. Normally the taste is light, and the salt can be ignored;
2. If you like hot peppers, you can fry them less frequently;
3. It is recommended to choose japonica rice cakes, which will not stick into a ball;
4. If you want the rice cakes to be softer, chewy and more delicious, add a little water and heat up the juice;