Yunnan Er Kuai Rice Cake

Ingredients

• 12 oz rice cake strips
• 8 oz pork or chicken, thinly sliced
• 2 cups mixed vegetables (e.g., cabbage, carrot, bell pepper), shredded
• 3 tbsp soy sauce
• 2 tbsp vegetable oil
• 3 stalks green onions, sliced
• 2 cloves garlic, minced

Instructions

1. 1

   Soak the 12 oz rice cake strips in warm water for 15 minutes, then drain well.

2. 2

   Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the 8 oz sliced pork or chicken and stir-fry until browned and cooked through, about 4 minutes. Remove and set aside.

3. 3

   Add the remaining 1 tbsp oil to the skillet. Add the 2 minced garlic cloves and stir-fry for 30 seconds until fragrant.

4. 4

   Add the 2 cups shredded vegetables and stir-fry until slightly softened but still crisp, about 3 minutes.

5. 5

   Add the drained rice cakes and 3 tbsp soy sauce. Stir-fry everything together, tossing frequently, until the rice cakes are heated through and slightly chewy, about 5 minutes.

6. 6

   Return the cooked meat to the skillet. Add the 3 sliced green onions and toss for 1 minute until everything is well combined and hot.

7. 7

   Serve immediately, adding a splash of water if the rice cakes stick to the pan.

Tools you’ll need

• Large skillet or wok
• Cutting board
• Knife
• Measuring spoons
• Mixing bowl

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