Yunnan Er Kuai Rice Cake

Step 1

Soak the 12 oz rice cake strips in warm water for 15 minutes, then drain well.

Step 2

Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the 8 oz sliced pork or chicken and stir-fry until browned and cooked through, about 4 minutes. Remove and set aside.

Step 3

Add the remaining 1 tbsp oil to the skillet. Add the 2 minced garlic cloves and stir-fry for 30 seconds until fragrant.

Step 4

Add the 2 cups shredded vegetables and stir-fry until slightly softened but still crisp, about 3 minutes.

Step 5

Add the drained rice cakes and 3 tbsp soy sauce. Stir-fry everything together, tossing frequently, until the rice cakes are heated through and slightly chewy, about 5 minutes.

Step 6

Return the cooked meat to the skillet. Add the 3 sliced green onions and toss for 1 minute until everything is well combined and hot.

Step 7

Serve immediately, adding a splash of water if the rice cakes stick to the pan.