Pork Spinach and Rice Cake Stir Fry

Pork Spinach and Rice Cake Stir Fry

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About this recipe: This traditional Chinese dish is hearty and delicious. Pork is stir-fried with glutinous rice cakes and spinach in an aromatic sauce. Enjoy with freshly cooked rice.


Serves: 6 

  • 350g glutinous rice cakes, sliced
  • 200g pork fillet, thinly sliced
  • 200g spinach, cut into 4cm thick strips
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 tablespoon rice wine
  • 1 tablespoon soy sauce
  • 1 tablespoon cornflour
  • 3 1/2 tablespoons cooking oil
  • 500ml boiling water

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Blanch the rice cakes in boiling water and drain.
  2. Combine the pork with rice wine, salt, sugar, soy sauce and cornflour in a bowl. Mix well.
  3. Heat 1 tablespoon oil in a wok over high heat, until hot. Stir-fry the spinach until the leaves begin to soften. Remove from the wok and set aside.
  4. Wipe the wok clean and heat the remaining oil until hot. Stir-fry the pork for about 5 minutes. Turn the heat down and add the rice cakes, do not stir.
  5. Place the spinach on top of the rice cakes, heat for a few minutes, then toss and season with salt. Transfer to a dish and serve.


Glutinous rice cakes and rice wine can be purchased in Chinese/Oriental speciality shops or online.

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