- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
"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 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.
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.