Name: Stir-fried Shanghai Rice Pudding
Yield: Serves 8
Cuisine: China
Ingredients: 675 g (1½ lb) Chinese celery cabbage (Chinese leaves), cut crossways at 6 mm (¼ in) intervals, stalk and leafy parts separated; thick or dark soy sauce to taste; 5 ml (1 tsp) tapioca or potato flour; 225–285 g (8–10 oz) lean pork, trimmed and cut into matchstick-sized strips; 10 ml (2 tsp) Shaoxing wine or medium dry sherry; 2.5 ml (½ tsp) salt; 15 ml (1 tbsp) Shaoxing wine or medium dry sherry; 500 g (1 lb 2 oz) Shanghai rice pudding in thin pieces (if frozen, thoroughly defrosted); 90 ml (6 tbsp) peanut or vegetable oil; 12 turns white or black peppermill; 5 ml (1 tsp) sugar; 15 ml (1 tbsp) thick or dark soy sauce; 15 ml (1 tbsp) sesame oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Shanghai rice pudding is made of the common or non-glutinous kind of rice, which is processed in such a way that the end product is white and has a viscous texture when it is cooked. When you buy it in Chinese stores, it often comes frozen, in thin slices (about 5 mm/⅕ in thick), and in a vacuum-sealed