Cherry & Dennis Helper Habitat
Yunnan Stir-Fried Erkuai Rice Cakes
雲南炒餌塊
Recipe overview
Thin Yunnan rice-cake slices are quickly stir-fried with ham, pickled greens, tomato, garlic chives and pea shoots for a tangy-sweet meal.
01
Ingredients
Main ingredients
- 400 g, thinly sliced erkuai rice cakes
- 120 g, sliced cooked ham
- 2 eggs
- 80 g, rinsed and chopped pickled mustard greens
- 1 about 150 g, wedged tomato
- 80 g, cut garlic chives
- 80 g pea shoots
- 3 cloves, minced garlic
- 2 tbsp cooking oil
erkuai stir-fry sauce
- 1 tbsp light soy sauce
- 1 tbsp sweet soy sauce
- 1 tsp, optional chilli oil
- 2 tbsp water
- a pinch white pepper
02
Tools
- knife
- cutting board
- wok
- spatula
- mixing bowl
- measuring spoons
03
Steps
Step 1
Slice erkuai
Cut rice cake into about 3 mm slices and separate stuck pieces
Step 2
Rinse pickle
Rinse excess salt from pickled greens, squeeze and chop
Step 3
Cut ham and vegetables
Slice ham, wedge tomato and cut garlic chives
Step 4
Mix sauce
Combine both soy sauces, chilli oil, water and pepper
Step 5
Beat eggs
Beat eggs lightly in a bowl
Step 6
Cook eggs
Scramble eggs in 1/2 tbsp oil until fully cooked; remove
Step 7
Cook garlic and ham
Fry garlic and ham in remaining oil until fragrant
Step 8
Cook pickle and tomato
Add pickled greens and tomato; soften briefly
Step 9
Add erkuai
Add rice-cake slices and toss over medium-high heat
Step 10
Sauce the cakes
Pour sauce down wok side and separate slices while tossing
Step 11
Add greens and eggs
Add chives, pea shoots and cooked eggs; cook greens through
Step 12
Serve hot
Plate once rice cakes are soft-chewy and separated
Common mistakes
- Soaking erkuai like dry noodles
- Leaving pickle too salty
- Slices too thick to heat through
- Letting sauced cakes clump
Tips
Use prepared erkuai cakes; slice thin and separate while frying. Ham and pickle are salty, so taste before adding extra salt.
