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Shanghainese rice cake and pork stir-fry
Fruit and vegetables
3-5 dried
shiitake mushrooms
2
garlic
cloves, finely chopped
3
spring onions
, chopped into 2.5cm/1in pieces
200g/7oz
bok choi
(cut into 2.5cm/1in pieces)
Tins, packets and jars
1 tbsp
oyster sauce
Cooking ingredients
1 tsp
cornflour
1 tbsp
vegetable oil
1 tbsp light
soy sauce
¼ tbsp dark
soy sauce
1 tbsp Shaoxing
rice wine
½ tsp
sugar
¼ tsp ground
white pepper
drizzle
sesame oil
Biscuits, snacks and sweets
200g/7oz savoury Chinese
rice cakes
(nian gao), defrosted if frozen see Recipe Tip
Meat, fish and poultry
150g/5½oz
pork shoulder
steak, sliced into thin strips
Other
1 tbsp
stir-fry
sauce (from below)
Back to recipe
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