Sichuan Stir-Fried Rice Cakes with Pork and Vegetables

Chewy rice cakes stir-fried with savory pork, crisp vegetables, and a fiery Sichuan chili bean sauce. A quick and flavorful weeknight dinner!

Prep Time

15 minutes

Total Time

40 minutes

Calories

580 kcal

Difficulty

Medium

Equipment

1 item

Cost

£2.62/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Dinner•Snack•Dessert

Cuisine:

Chinese

Main Ingredient:

Pork•Rice

Cooking Style:

Quick & Easy

Mood:

Spicy

Ingredients

Servings

1lbSliced Rice Cakes(Korean rice cakes (tteok) or Chinese nian gao, fresh or dried (soaked if dried))

£3.50

8ozPork Tenderloin(Thinly sliced against the grain)

£4.00

1tbspSoy Sauce(For marinating pork)

£0.10

1tspCornstarch(For marinating pork)

£0.02

1tspShaoxing Wine or Dry Sherry(For marinating pork)

£0.05

3tbspVegetable Oil(Divided, for cooking)

£0.08

3clovesGarlic(Minced)

£0.15

1inchGinger(Minced)

£0.20

1tbspDoubanjiang (Chili Bean Paste)(Adjust to taste)

£0.30

1tbspSoy Sauce(For sauce)

£0.10

1tspSugar(For sauce)

£0.01

1tspRice Vinegar(For sauce)

£0.03

2tbspChicken Broth or Water(For sauce)

£0.05

2cupsNapa Cabbage(Chopped)

£0.75

1mediumCarrot(Julienned)

£0.15

1mediumBell Pepper(Sliced, any color)

£0.60

2stalksScallions(Chopped, white and green parts separated)

£0.30

1tspSesame Oil(Optional, for finishing)

£0.10

Total Cost

£10.49

£2.62 per serving

Instructions

1.
In a bowl, marinate the pork with 1 tbsp soy sauce, cornstarch, and Shaoxing wine (or sherry) for at least 15 minutes.
2.
In a small bowl, combine soy sauce, sugar, rice vinegar, and chicken broth/water for the sauce. Set aside.
3.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated pork and stir-fry until cooked through and lightly browned, about 2-3 minutes. Remove the pork from the wok and set aside.
4.
Add the remaining 2 tablespoons of vegetable oil to the wok. Add the white parts of the scallions, minced garlic, and ginger. Stir-fry until fragrant, about 30 seconds.
5.
Add the doubanjiang (chili bean paste) and stir-fry for another 30 seconds until fragrant and the oil turns red. Be careful not to burn it.
6.
Add the sliced rice cakes, Napa cabbage, carrot, and bell pepper to the wok. Stir-fry until the vegetables are slightly softened, about 3-5 minutes.
7.
Pour the sauce over the rice cakes and vegetables. Stir-fry to coat everything evenly.
8.
Add the cooked pork back to the wok. Stir-fry until everything is heated through and the sauce has thickened slightly, about 1-2 minutes.
9.
Stir in the green parts of the scallions. Drizzle with sesame oil (optional).
10.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

580 kcal / 2427 kJ

Carbs

50g

19% of RDA

Fat

29g

41% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

10 g

11% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

If using dried rice cakes, soak them in warm water for at least 30 minutes, or until softened, before stir-frying.

Adjust the amount of doubanjiang (chili bean paste) to your spice preference. Start with less and add more to taste.

For a vegetarian version, substitute tofu or mushrooms for the pork. Increase the vegetable amount.

Other vegetables can be added, such as mushrooms, bok choy, or bean sprouts.

If the sauce becomes too thick, add a splash of water or broth to thin it out.

Cooking Equipment

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

If using dried rice cakes, soak them in warm water for at least 30 minutes, or until softened, before stir-frying.

Adjust the amount of doubanjiang (chili bean paste) to your spice preference. Start with less and add more to taste.

For a vegetarian version, substitute tofu or mushrooms for the pork. Increase the vegetable amount.

Other vegetables can be added, such as mushrooms, bok choy, or bean sprouts.

If the sauce becomes too thick, add a splash of water or broth to thin it out.

Sichuan Stir-Fried Rice Cakes with Pork and Vegetables

Ingredients

Instructions