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Rice Cakes, Sichuan Style


Rice Cakes, Sichuan Style
3 rice cakes, sliced
2 Tablespoons dried shrimp, soaked until soft
3 Tablespoons vegetable oil
5 scallions, separate the green and white part, and cut each into one-inch pieces
1/2 pound ground pork
1 small onion, chopped
4 cloves garlic, peeled and minced
1 cup chicken broth
2 Tablespoons thin soy sauce
1 Tablespoon chili paste with garlic
1 cup Napa cabbage, thinly sliced
1. Heat a wok or a fry pan and add half the vegetable oil, then add half of the rice cake pieces and stir-fry until brown and almost crispy before adding the drained shrimp. Stir-fry two minutes, then remove everything to paper towels and mix in the rest of the rice cakes.
2. Add the rest of the oil to the wok or fry pan, and add the ground pork and stir-fry until no longer pink. Then stir in the onion pieces and the garlic and stir fry one minute, then add the broth, soy sauce, and the chili paste and stir fry two minutes. Now add the cooked rice cake mixture and the cabbage, and as soon as the cabbage wilts, stir well, and serve in individual bowls or a large pre-heated bowl.

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