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Delightfully rich and chewy, balanced with fresh greens and umami pork — this stir fried rice cake dish from Jill Maniago (@jillcooksthings) will satisfy each of your taste buds. Season generously, and be sure to share with loved ones.

Cook time: 20 min Prep time: 15 min Serving size: 3-4 servings
plate of five spice roasted chicen
  • 1 lb pork loin (thinly cut)

  • 2 cloves minced garlic

  • 1 tsp ginger

  • handful of baby bok choy

  • 3 scallions

  • 1 cup dried shiitake mushroom, reserve 1/4 cup mushroom water

  • 1 1/2 cups of flat rice cakes

  • splash of shaoxing wine

  • 1 1/2 tbsp light soy sauce

  • 1/2 tbsp dark soy sauce

  • 1/2 tbsp oyster sauce

  • 1 tsp sugar

  • pinch of MSG

  • 1 tsp white pepper

  • sesame oil

  • Sichuan Gold

  • 2 tbsp light soy sauce

  • 1/2 tbsp dark soy sauce

  • pinch white pepper

  • 1 tsp cornstarch

  • 1 tbsp water

  • drizzle of sesame oil


Marinate pork with the above marinade while preparing the rest of the ingredients.

Mince garlic and roughly chop ginger. Wash and separate the bok choy. Cut scallions into 2 inch pieces including both whites and greens. 

Soak dried shiitake mushrooms for 10-15 minutes until the mushrooms expand. Drain and reserve 1/4 cup of mushroom water. 

Oil a hot pan and saute garlic, ginger, and scallions for 1-2 minutes.

Stir in pork until cooked. Toss in shiitake mushrooms. 

Add in bok choy while creating a nice bed for the rice cakes to lay. 

Toss in rice cakes with a splash of shaoxing wine and the reserved mushroom water. 

Cover until the rice cakes are soft and the liquid has reduced. 

Season with light and dark soy sauce, oyster sauce, sugar, MSG, white pepper, sesame oil and Fly By Jing Sichuan Gold.