Spicy Stir-fried Rice Cakes

Method9 steps · about 25 min

1. 1

   Step 1: Have the 1 lb sliced rice cakes ready for stir-frying, completing any package-required preparation before heating the wok. Cut the 3 scallions into roughly 2-inch pieces, separating whites and greens; reserve the greens for step 9. Have the thinly sliced pork, minced ginger, sliced garlic, onion wedges, sliced deseeded jalapeños, optional sliced Thai chilies and measured seasonings ready before the short hot-wok phases.

   Uses 1 lb rice cakes ready for stir-frying · 3 scallions, white and green parts separated, cut into 2-inch lengths

2. 2

   Step 2: Heat 1 tbsp of the divided oil (1 tbsp) in a wok over high heat. Add all 8 oz thinly sliced pork belly and sear without stirring until its first face is browned and caramelized. Then stir-fry until fully opaque and the thickest meat reaches 63°C (145°F). Lift the pork into a clean bowl; retain the oil and rendered fat in the wok and turn the heat off while the pork rests.

   Uses 1 tbsp oil from the divided 3 tbsp supply · 8 oz pork belly, thinly sliced

   
3. 3

   Step 3: Let the fully cooked pork from step 2 rest off the heat for at least 3 minutes. Keep the retained oil and rendered fat from step 2 in the unheated wok for step 4.

   Rest fully cooked pork · 3 minUses Cooked pork only, excluding the retained wok fat · Wok fat only, excluding the lifted pork

4. 4

   Step 4: Return the same wok and retained fat from step 3 to medium heat. Add the remaining 2 tbsp of the divided oil and all 1 tbsp minced ginger. Let the ginger infuse the oil for 1 minute, watching the pan.

   Add garlic after ginger · 1 minUses Wok fat only, excluding the rested pork · Remaining 2 tbsp oil from the divided 3 tbsp supply · 1 tablespoon ginger (minced)

   
5. 5

   Step 5: Add all 3 thinly sliced garlic cloves to the ginger and oil from step 4. Cook for another 30 seconds, watching so the garlic does not burn.

   Check garlic · 1 minUses Ginger with retained fat and added oil · 3 cloves garlic (thinly sliced)

   
6. 6

   Step 6: Turn the garlic and ginger pan from step 5 back up to high heat. Add the 1 medium onion in small wedges, 1–2 deseeded sliced jalapeños, the 2 sliced Thai red bird chilies if using, and the prepared scallion whites from step 1. Stir-fry for 1 minute.

   Add rice cakes after vegetables · 1 minUses Garlic and ginger in wok fat and oil · 1 medium onion (cut into small wedges) · 1-2 jalapeno peppers (de-seeded and thinly sliced) · 2 Thai red bird chilies (sliced, optional) · White pieces from the 3 scallions, excluding reserved greens and rice cakes

   
7. 7

   Step 7: Add the ready rice cakes from step 1 and 1 tbsp Shaoxing wine to the vegetable pan from step 6. Mix well for 30 seconds, scooping up from the bottom of the wok.

   Cover after tossing rice cakes · 1 minUses Stir-fried vegetables, aromatics and wok fat · Rice cakes only, excluding the reserved scallion greens · 1 tablespoon Shaoxing wine

8. 8

   Step 8: Turn the rice-cake pan from step 7 down to medium-low heat. Cover and cook for 1 minute.

   Uncover rice-cake pan · 1 minUses Rice cakes and wine with vegetables and aromatics

9. 9

   Step 9: Uncover the rice-cake pan from step 8 and return the fully cooked, rested pork from step 3. Add 1 tsp soy sauce, 1½ tsp sugar, ¼ tsp Sichuan peppercorn powder and 1 tsp spicy bean paste. Stir-fry until the rice cakes are cooked through and hot throughout while still chewy. Add the reserved scallion greens from step 1, stir until wilted, and serve hot.

   Uses Covered rice-cake pan with vegetables and aromatics · Pork only, excluding already-used wok fat · 1 teaspoon soy sauce · 1 1/2 teaspoons sugar · 1/4 teaspoon Sichuan peppercorn powder · 1 teaspoon spicy bean paste · Green pieces from the original 3 scallions only