Stir fried rice cakes with pork loin.
These are sliced large rice cakes.
So it's like one giant rice noodle
that's then thinly sliced.
And I don't soak these,
I just kind of peel them apart.
I do put them in a bowl with a little bit of water,
but it's not like they have to soak
until they're super soft.
You just gently want to separate them.
So this is a quick stir fry that's made with pork loin.
You could make the exact same dish with any lean protein
that you like, that you prefer.
You could certainly make it with chicken.
This guy, we're gonna season
with a little bit of light soy sauce.
And this is our salt in the dish.
We're going to add white pepper,
a nice dusting.
So now we have our salt and our pepper.
We're gonna add a sprinkle,
about a tablespoon or so of corn starch
and then a little bit of sesame oil.
Now that's for flavor. [audience applauding]
That's not to cook, that's just for the flavor, okay?
So now we're gonna give that a little stir
And let that hang out a bit.
For the rest of the dish we have Napa,
which is extremely quick cooking.
We have a big bunch of scallions.
If the scallions are running really tiny like this,
I would probably have gone with a leak myself.
But any kind of green onion works.
And then about 12 ounces or a package,
they have them pre-packaged at the H Mart,
of shiitake tops.
So I take a few cloves of garlic, big fat cloves of garlic,
and grate them or chop them
or just crush them with your knife is fine
into little pieces.
And I take a couple inches of ginger root.
Now if I've got the leftover in the freezer,
I would just grate the ginger as well,
'cause it grates up like ginger snow.
If it's fresh and I'm using a big hunk of it,
and I'm making a couple meals
that incorporate ginger that week,
I just cut little matchsticks like this,
a nice, good handful of matchsticks.
All of our mise en place
should be as close to the stove as possible.
And the first thing we're going to do
is use a high temperature oil to get the pork browning
in our big old cast iron pan.
When the pork, [meat sizzling]
the pork loin gets nice and brown,
move it over Wow.
To the sides of the pan and into the center.
Add a little more oil
and add your shiitake mushrooms and your cabbage.
So we let that wilt down a little bit.
And over here, we have two tablespoons of oyster sauce.
We're gonna add about three tablespoons
of Shaoxing or rice wine or dry sherry, your choice,
a couple tablespoons of that light soy sauce,
which just means it's salty
and a little thinner than the dark.
And then about half as much of the dark soy sauce
and a good sprinkle of super fine sugar,
oh, about a tablespoon.
And then we're gonna
whisk this together [audience cheering]
and a little of our dark sesame, okay?
Then we're going to take these guys,
the gang, [audience laughing]
the ginger, the garlic and green onion,
we're gonna add the gang to the party.
We add our rice cakes, Ooh.
A couple of cups of beef or chicken bone broth or stock,
and our delicious crazy sauce.
Woo!
[audience applauding]
And then we're gonna take foil and cover the top
to trap all of the steam and all of that flavor
into the pan.
Take the foil top off after about three minutes.
That's when your rice cakes should be just tender.
And then just start doing what I'm doing,
tossing everybody together
and sinking the rice cakes down there
for another two to three minutes.
So it takes about five or six minutes
from the time the pork is brown
to finish the dish, ultimately.
We just want that sauce to thicken up a little bit
at the very end there.
Okay, so we have our cilantro,
our beautiful flowering chive tops,
Oh my god, I know.
You take the whole baby right to the table
and you will definitely have leftovers
unless you got a crowd. [audience cheering]
There you go.
[chime tinkling]