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Playing John LOVES This Pork, Cabbage + Rice Cake Stir-Fry!

"John absolutely loves this dish," says Rach. It's a quick stir-fry made with pork loin, Napa cabbage and sliced rice cakes in a soy and oyster sauce-based sauce. "It's super fun and may introduce you to some new ingredients, but I triple-checked and everything is available online if you can't find them locally." Feel free to substitute any lean protein that you like for the pork. 

For more popular stir-fries from Rach, check out her Beef 'n' Broccoli and Chicken Chow Fun.


For the Pork and Marinade:
  • 1 pound pork loin, julienned
  • 1 tablespoon cornstarch
  • White pepper
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons vegetable or canola oil
For the Stir-Fry:
  • 1 package (500 grams, about 1 pound) sliced rice cakes
  • 2 tablespoons oyster sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons white pepper
  • 1 teaspoon sugar
  • 3 tablespoons Shaoxing or dry sherry
  • ½ cup beef or chicken bone broth
  • 2 tablespoons canola or vegetable oil
  • About 24 shiitake mushroom caps (12 ounces), wiped clean
  • ½ head Napa cabbage, shredded
  • 1 bunch large scallions, cut thickly on a bias
  • 2 inches ginger, peeled and cut into very thin matchsticks
  • 3 large cloves garlic, grated or thinly sliced
  • Chives and cilantro, to serve


Serves: 4


For the pork and marinade, coat pork strips with cornstarch and dress meat with pepper, soy sauce, sesame oil and oil. Place in baggie while you prepare the rest of the ingredients.       

For the stir-fry, rinse and gently separate the rice cakes and place in strainer as you work. (I place mine in a medium bowl with room temp water to loosen and then peel them apart and add to strainer to drain.)   

Whisk up sauce in small bowl.   

Heat cast-iron skillet or wok over medium-high heat, add a tablespoon of oil and stir-fry pork to brown, move off to sides of pan. Then add a little more oil and the mushrooms, cabbage, scallions, ginger and garlic and stir-fry 2 minutes.

Rachael Ray 12-Inch Cast-Iron Frying Pan

Rachael Ray 12-Inch Cast-Iron Frying Pan


Add the rice cakes in even layer and pour sauce evenly over them. Cover with foil 2 to 3 minutes, uncover and stir-fry 2 minutes more to thicken and serve. Top with chives and cilantro.