Shanghai Napa, Shiitake & Pork Rice Cakes – Leen Goh

By

17 likes 6 klips

This is a comfort food recipe from my Shanghainese grandmother. So great on a wintery, cold day! Rice cakes can be found frozen at Asian grocers. Try!

ZO6MzwdN0r Kitchenbowl
Prep Time

20 min

PT20M
Cook Time

40 min

PT40M
Wait Time

--

PT0S PT1H
Shanghai Napa, Shiitake & Pork Rice Cakes – Leen Goh

Ingredients

Serves
undefined serving Serves

Instructions

Step 1

A package of frozen rice cakes (slices) found in the frozen section of Asian grocery stores. It may be Korean (pictured) or Chinese, there is no difference.

A package of frozen rice cakes (slices) found in the frozen section of Asian grocery stores. It may be Korean (pictured) or Chinese, there is no difference.

Step 2

The night before, soak the rice cakes in enough cold tap water to cover completely. You can leave it soaking at room temp or in the fridge.

The night before, soak the rice cakes in enough cold tap water to cover completely. You can leave it soaking at room temp or in the fridge.

Step 3

Also the night before, rinse and soak the dried shiitake mushrooms in enough cold tap water to cover but they actually bob up to the top. Don't worry about that they will still soak up the water.

Also the night before, rinse and soak the dried shiitake mushrooms in enough cold tap water to cover but they actually bob up to the top. Don't worry about that they will still soak up the water.

Step 4

Cut the Napa into thin strips. If it is large, cut along the length into 4 sections (pictured) before cutting crosswise into strips. I prefer to wash the Napa after I cut it, but you can detach the leaves and wash those first before cutting too.

Cut the Napa into thin strips. If it is large, cut along the length into 4 sections (pictured) before cutting crosswise into strips. I prefer to wash the Napa after I cut it, but you can detach the leaves and wash those first before cutting too.

Step 5

Cut the pork into very small strips. First find the grain direction and make sure to cut against that grain. Cut thin slices first, stack 3-4 slices and cut lengthwise into thin strips.

Cut the pork into very small strips. First find the grain direction and make sure to cut against that grain. Cut thin slices first, stack 3-4 slices and cut lengthwise into thin strips.

Step 6

Approximate size of the pork strips.

Approximate size of the pork strips.

Step 7

Trim the shiitake mushroom stems using sharp kitchen shears. (Discard or keep in freezer to toss into stocks). Using sharp knife, cut shiitake into thin slices.

Trim the shiitake mushroom stems using sharp kitchen shears. (Discard or keep in freezer to toss into stocks). Using sharp knife, cut shiitake into thin slices.

Step 8

Put pork strips and all the marinade ingredients into a bowl and mix to thoroughly combine. Set aside for at least 20 minutes for the marinade to absorb. In a large pot heated to med/med-high, sauté the pork, remove from pot and set aside.

Put pork strips and all the marinade ingredients into a bowl and mix to thoroughly combine. Set aside for at least 20 minutes for the marinade to absorb. In a large pot heated to med/med-high, sauté the pork, remove from pot and set aside.

Step 9

Sauté napa cabbage until just starting to soften; season to taste with 1 tsp salt. Mix in sliced shiitake mushrooms and sautéed pork. Cover entire pot bottom with the par-cooked napa-pork-mushroom mixture so rice cakes do not stick! Top with soaked/raw rice cakes. Add stock, and salt to taste.

Sauté napa cabbage until just starting to soften; season to taste with 1 tsp salt. Mix in sliced shiitake mushrooms and sautéed pork. Cover entire pot bottom with the par-cooked napa-pork-mushroom mixture so rice cakes do not stick! Top with soaked/raw rice cakes. Add stock, and salt to taste.

Step 10

Bring to a boil and turn the heat down to low simmer. Braise with the lid on for about 25-30 min or until rice cakes are soft but still chewy (el dente). Do not overcook or else rice cakes will become too mushy!

Bring to a boil and turn the heat down to low simmer. Braise with the lid on for about 25-30 min or until rice cakes are soft but still chewy (el dente). Do not overcook or else rice cakes will become too mushy!

Comments

There are no comments at the moment.

About the Creator

http://files.kitchenbowl.com/profile/saltnpepperhere/saltnpepperhere.jpg
saltnpepperhere

Homemade food to nourish & indulge 🍃🍧 https://www.instagram.com/saltnpepperhere

Shanghai Napa, Shiitake & Pork Rice Cakes – Leen Goh

Shanghai Napa, Shiitake & Pork Rice Cakes – Leen Goh

By saltnpepperhere

This is a comfort food recipe from my Shanghainese grandmother. So great on a wintery, cold day! Rice cakes can be found frozen at Asian grocers. Try!

Prep Time

20 min

Cook Time

40 min

Wait Time

--

Ingredients

Serves

Instructions

A package of frozen rice cakes (slices) found in the frozen section of Asian grocery stores. It may be Korean (pictured) or Chinese, there is no difference.

Step 1

A package of frozen rice cakes (slices) found in the frozen section of Asian grocery stores. It may be Korean (pictured) or Chinese, there is no difference.

The night before, soak the rice cakes in enough cold tap water to cover completely. You can leave it soaking at room temp or in the fridge.

Step 2

The night before, soak the rice cakes in enough cold tap water to cover completely. You can leave it soaking at room temp or in the fridge.

Also the night before, rinse and soak the dried shiitake mushrooms in enough cold tap water to cover but they actually bob up to the top. Don't worry about that they will still soak up the water.

Step 3

Also the night before, rinse and soak the dried shiitake mushrooms in enough cold tap water to cover but they actually bob up to the top. Don't worry about that they will still soak up the water.

Cut the Napa into thin strips. If it is large, cut along the length into 4 sections (pictured) before cutting crosswise into strips. I prefer to wash the Napa after I cut it, but you can detach the leaves and wash those first before cutting too.

Step 4

Cut the Napa into thin strips. If it is large, cut along the length into 4 sections (pictured) before cutting crosswise into strips. I prefer to wash the Napa after I cut it, but you can detach the leaves and wash those first before cutting too.

Cut the pork into very small strips. First find the grain direction and make sure to cut against that grain. Cut thin slices first, stack 3-4 slices and cut lengthwise into thin strips.

Step 5

Cut the pork into very small strips. First find the grain direction and make sure to cut against that grain. Cut thin slices first, stack 3-4 slices and cut lengthwise into thin strips.

Approximate size of the pork strips.

Step 6

Approximate size of the pork strips.

Trim the shiitake mushroom stems using sharp kitchen shears. (Discard or keep in freezer to toss into stocks). Using sharp knife, cut shiitake into thin slices.

Step 7

Trim the shiitake mushroom stems using sharp kitchen shears. (Discard or keep in freezer to toss into stocks). Using sharp knife, cut shiitake into thin slices.

Put pork strips and all the marinade ingredients into a bowl and mix to thoroughly combine. Set aside for at least 20 minutes for the marinade to absorb. In a large pot heated to med/med-high, sauté the pork, remove from pot and set aside.

Step 8

Put pork strips and all the marinade ingredients into a bowl and mix to thoroughly combine. Set aside for at least 20 minutes for the marinade to absorb. In a large pot heated to med/med-high, sauté the pork, remove from pot and set aside.

Sauté napa cabbage until just starting to soften; season to taste with 1 tsp salt. Mix in sliced shiitake mushrooms and sautéed pork. Cover entire pot bottom with the par-cooked napa-pork-mushroom mixture so rice cakes do not stick! Top with soaked/raw rice cakes. Add stock, and salt to taste.

Step 9

Sauté napa cabbage until just starting to soften; season to taste with 1 tsp salt. Mix in sliced shiitake mushrooms and sautéed pork. Cover entire pot bottom with the par-cooked napa-pork-mushroom mixture so rice cakes do not stick! Top with soaked/raw rice cakes. Add stock, and salt to taste.

Bring to a boil and turn the heat down to low simmer. Braise with the lid on for about 25-30 min or until rice cakes are soft but still chewy (el dente). Do not overcook or else rice cakes will become too mushy!

Step 10

Bring to a boil and turn the heat down to low simmer. Braise with the lid on for about 25-30 min or until rice cakes are soft but still chewy (el dente). Do not overcook or else rice cakes will become too mushy!

© 2015 Kitchenbowl.com. All rights reserved.