Stir-fried Rice Cake with Mustard Greens

The first time I made this dish, I was told it didn’t really count because I didn’t pickle my own mustard greens. This past weekend, thanks to my mom over-buying mustard greens at the store (“it was on sale!”), I tried my hand at a more authentic preparation. I liken this dish to a baked potato – you start making it in hopes that when you’re done (5+ hours later) you’ll actually be hungry for it.

Sticky Rice Cake

Here goes:


  • 3 bunches of mustard greens
  • 1/2 package of sticky rice cakes (they are shaped like ovals)
  • 1/4 pound cut of roast pork
  • 1 tsp soy sauce
  • Salt


  1. Wash and chop mustard greens into Tic-Tac-sized pieces. Place in a bowl and salt liberally. Let sit for 3-4 hours to get full pickling effect.
  2. Cut pork into small strips, marinate in soy sauce for a few hours.
  3. Go watch a movie or something.
  4. Boil a pot of water, drop rice cakes in and cook for 2 minutes. Drain.
  5. In the meantime, in a hot wok, heat up some cooking oil and stir-fry the pork. Squeeze water from the mustard greens, and add to the wok.
  6. Add in rice cakes and cook with a bit of oil for another 3-5 minutes.

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