Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Serve with a side of sliced cabbage tossed with fresh lime juice and canola oil.

Julianna Grimes
Recipe by Cooking Light December 2012

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

hands-on:
29 mins
total:
29 mins
Yield:
Serves 4 (serving size: about 1 cup rice cake mixture, 3/4 cup pork mixture, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 2 cups rice cakes; stir-fry 3 minutes or until blistered, turning to brown on both sides. Remove rice cakes from pan; place in a large bowl. Add remaining 1 tablespoon oil; swirl to coat. Add remaining 2 cups rice cakes; stir-fry 2 minutes. Add green onions to pan, and stir-fry for 1 minute or until rice cakes are blistered, turning to brown on both sides. Remove rice cake mixture from pan; add to cooked rice cakes.

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  • Add pork to pan; sauté for 4 minutes or until browned, stirring to crumble. Stir in chopped onion and salt; sauté 3 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Stir in cornstarch. Gradually add stock; bring to a boil. Stir in soy sauce and sambal; cook for 1 minute, stirring frequently. Divide rice cake mixture evenly among 4 shallow bowls; top each serving with 3/4 cup pork mixture. Serve with lime wedges.

Nutrition Facts

504 calories; fat 14.1g; saturated fat 3.8g; mono fat 4.9g; poly fat 5g; protein 26.5g; carbohydrates 68.6g; fiber 2.6g; cholesterol 64mg; iron 3mg; sodium 552mg; calcium 41mg.
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