Stir Fried Rice Cakes With Chicken Marinade
What You Will Need
Ingredients
- 250g Shanghai rice cakes
- 2 tbsp Oil
- 90g Pork (minced)
- 4 pcs Water chestnuts (peeled and diced)
- ½ pc Red capsicum (diced)
- 2 heaped tbsp Green peas
Seasoning
- 4 tbsp Lee Kum Kee Chicken Marinade
- 1 tsp Lee Kum Kee Premium Soy Sauce
- 6 tbsp Water
Made with
Lee Kum Kee products
How to make it
Heat up oil in a pan or wok and stir-fry Shanghai rice cakes for a while.
Add in minced pork, water chestnuts, red capsicums and green peas. Stir well.
Stir in seasoning mix ingredients, cover and cook on low heat for about 5 mins until sauce thickens. Dish out and serve.