Simple Way to Make Gordon Ramsay Shanghainese pan fried rice cake 上海炒年糕

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, shanghainese pan fried rice cake 上海炒年糕. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Shanghainese pan fried rice cake 上海炒年糕 is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Shanghainese pan fried rice cake 上海炒年糕 is something which I have loved my whole life. They are nice and they look fantastic.

Rice cake is used widely in Asian cuisine. There are many different types of rice cake in various shapes. For this dish, you want to buy the round sliced Now we are ready to cook! Chinese stir-fried rice cakes with pork and leafy greens is known in Chinese as "chǎo niángāo" (炒年糕).

To get started with this particular recipe, we must first prepare a few ingredients. You can cook shanghainese pan fried rice cake 上海炒年糕 using 9 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Shanghainese pan fried rice cake 上海炒年糕:

1. Take 1 pack rice cakes
2. Take chinese baby cabbage
3. Prepare 3 chinese mushrooms
4. Take Oil
5. Make ready Chinese dark & light soya sauce
6. Prepare 150 g shredded pork slice
7. Prepare 1 tsp corn starch
8. Make ready 1 capful of shaohing wine
9. Get 1/2 tsp salt

It's very easy to make it into vegan. Rice cake is no delicacy but it's one of the dishes I have ordered repeated from different restaurants. Follow the step by step recipe to learn how to cook this delicious dish. I admit that my limited knowledge on Shanghainese food does not make me a creditable person to write about this topic.

Instructions to make Shanghainese pan fried rice cake 上海炒年糕:

1. Cut pork into shreds (pick cheap lean cuts with less fat since this only cost $10hkd ~ less than $2usd)
2. Add 1 tsp light soya sauce, 1/2 of oil and 3/4 tsp of corn starch & shaohing wine. Mix and put it a side. 15 mins marinating (we dont use salt since will make meat tough and chewy)
3. Like before soak 30 mins before cutting
4. Pick 3 average size chinese mushrooms
5. Soak in cold water for 1hr or if in a rush like me use boiled hot water and soak for 15mins until soft. (if have time soak in cold water since if hot water mushroom is less tasty)
6. Can drain cabbage n cut shreds (throw ends)
7. Please remember to cut out the stems. The soaked mushroom water u can save them for udon soup base (just add little salt and chicken powder 1tsp and 150ml water, boiled together) or for other cooking purposes (max. 3 days in fridge)
8. Slice mushroom n set aside to drain (if mushrooms hard soak longer)
9. This is the rice cake called 年糕 u can buy them anywhere in chinese markets. Make sure pick ones that doesnt have plastic taste coz some brands suxs!
10. Before cooking it make sure u separate them or gonna stick together like mad.
11. Mid heat, 1tsp of oil heat pan for a min and then fry pork until 80% then take it out. (just toss and turn them and dont burn :)
12. Same pan without washing throw all veg n mushroom in "high" heat 1/2 tsp salt for 2 to 3 mins and take out (refer to my earlier receipe "pan fry baby cabbage" if needed to learn the techiques)
13. Wash pan or if lazy like me just wipe it with a cloth or paper towel
14. Mid high heat add at least 2 spoonful of oil then place rice cake in. (please note they will stick together when pan frying so must keep on turn and toss them around) i prefer non stick pans or its gonna be a nightmare 😖 / or u need to add more oil to normal pans
15. After 1 min add 1 spoonful of dark soya sauce. quickly stir them (some might look burnt but dont worry just make sure all covered in sauce)
16. Add all pork and veg into the pan and stir for 2~3 mins. Ideal colour of the dish is a mid light brown colour just add little dark soya sauce if needed. Taste rice cake if it is soft then its Done!
17. This dish i used bak choy last time. Traditional uses cabbage only. Besides these two type of veg i would not prefer others since gonna go weird. Enjoy!

Follow the step by step recipe to learn how to cook this delicious dish. I admit that my limited knowledge on Shanghainese food does not make me a creditable person to write about this topic. Slices of soft and chewy sticky rice cakes are stir-fried with veggies, a protein of choice and savory The rice cakes on their own taste plain but once you make them into stir fry, they pick up the taste Thank you Marvellina for the 'stir fry ciao nian ko' receipi. Nothing tops off a successful week like a hearty helping of rice, veggies, and meat. You get exactly that in an order of our drool-worthy Pork Chops Over.

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