Q: Can I use a different type of meat instead of pork?
A: Yes, you can substitute pork with chicken or beef strips.
Q: Is it necessary to use small green vegetables, or can I use other vegetables?
A: You can use other vegetables of your choice, like broccoli or bell peppers.
Q: Can I skip the spicy elements if I don’t like spicy food?
A: Absolutely, you can adjust the spice level to your preference or omit the chili peppers.
Q: How important is it to marinate the pork strips?
A: Marinating the pork strips helps in enhancing the flavor, but you can reduce the marination time if in a hurry.
Q: What type of rice cake should I use for this recipe?
A: Any kind of sliced rice cake suitable for stir-frying will work for this recipe.
Stir-Fried Rice Cake with Pork Strips and Egg
Notes
Ingredients:
- Pork loin (sliced into strips): 100g
- Egg: 1
- Rice cake: 200g
- Small green vegetables: as needed
- Spring onion and ginger: as needed
- Small chili peppers: 5
- Soy sauce: for marinating and seasoning
- Oyster sauce: 1 tablespoon
- Salt: 1/2 teaspoon
- Cooking oil: for frying
- Prepare the ingredients: slice the pork into thin strips, wash the green vegetables, chop the chili peppers, and julienne the ginger.
- Marinate pork strips with soy sauce and let sit for 10 minutes.
- Boil water with a spoonful of cooking oil, then cook the rice cakes until they float. Remove and set aside.
- Heat oil in a pan, scramble the egg until set, and remove from the pan.
- In the same pan, stir-fry the pork strips until they change color.
- Add chopped chili and ginger, stir-frying until fragrant.
- Add green vegetables, scrambled egg, and rice cakes to the pan.
- Season with soy sauce, oyster sauce, and salt, then stir-fry everything together until well mixed.
- Serve hot.
- This dish is high in protein from pork and egg.
- Contains carbohydrates from rice cakes.
- Green vegetables provide dietary fiber and vitamins.
- Adjusting the amount of oil and salt can make it healthier.
