If you're a fan of the stir-fry rice cakes at Din Tai Fung, you'll love these savory Chinese stir-fry rice cakes cooked with fatty pork loin and salty potherb mustard greens.
If using dry rice cakes, soak in boiling water for an hour until the rice cakes soften. If using fresh rice cakes, soak in boiling water for a couple minutes and drain.
Marinate pork with light soy sauce, sesame oil, Shaoxing wine, white pepper, and cornstarch. Let sit for 20 minutes.
Heat up 1 tablespoon of vegetable oil in a skillet. Cook pork loin with garlic and ginger until pork isno longer pink.
Drain rice cakes (if soaking) and add to the pork. If using fresh or frozen rice cakes, add directly to the pan and add ½ cup of water to allow rice cakes to soften. Sauté with pork for 2 minutes.
Add in potherb mustard greens. Stir.
Lastly, add in dark soy sauce, light soy sauce, sesame oil, Shaoxing wine, sugar, oyster sauce, and granulated sugar. Stir until all ingredients are thoroughly coated.