Shanghai Stir-fry Sticky Rice Cakes

Serves 4

- Roast pork (Shao Rou), sliced into thin strips

- A handful of chinese cabbage, sliced into thin strips
- Chinese black fungus, sliced into thin strips

- A stalk of spring onion, cut into strips

- 1 egg, bitten in a bowl

- Rice cakes/ovalettes

- Dark soy sauce

- Oyster sauce

- Corn starch

Directions:

1. Rinse the rice ovalettes in water to separate them. Some packages also require you to soak them, so read the directions on the back.

2. Marinate the pork in a little bit of soy sauce and corn starch.

3. Heat up your pan or wok and a bit of oil.

4. Put the pork in the pan and stir it around until mostly cooked.

5. Add the cabbage and cook until slightly wilted.

6. Add the fungus and spring onion. Cook till spring onion gives out fragance.

7. Add the rice cakes.

8. Add the soy sauce and oyster sauce to taste.

9. Stir everything until the rice cakes are soft. If it gets too dry and looks like things might burn before the rice cakes are done, add a bit of water or chicken stock.

10. Add egg and stir-fry till eggs cooked