📝 About This Recipe
Erkuai, a unique rice cake made from high-quality steamed and pounded rice, is a quintessential staple of Yunnan province in Southwestern China. This savory stir-fry transforms the chewy, dense texture of the rice cakes into a symphony of flavors when tossed with tender pork, pickled greens, and aromatic spices. It is a comforting, smoky dish that perfectly captures the 'Xian' (umami) and 'La' (spicy) profile that makes Yunnan cuisine so addictive.
🥗 Ingredients
The Rice Cakes
- 400 grams Fresh Erkuai (Rice Cake) (sliced into thin rectangles or batons)
Protein and Aromatics
- 150 grams Pork Shoulder or Belly (thinly sliced against the grain)
- 3 cloves Garlic (minced)
- 1 inch piece Ginger (peeled and julienned)
- 3 stalks Scallions (cut into 2-inch segments, whites and greens separated)
The Yunnan Essentials
- 50 grams Zha Cai (Pickled Mustard Tuber) or Xuanwei Ham (finely chopped for an umami punch)
- 100 grams Pea Shoots or Baby Bok Choy (washed and trimmed)
- 4-6 pieces Dried Red Chilies (deseeded and halved)
Sauce and Seasoning
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for a rich mahogany color)
- 1 tablespoon Shaoxing Wine
- 1/2 teaspoon Sugar
- 1/4 teaspoon Salt (adjust to taste)
- 3 tablespoons Peanut Oil (for high-heat frying)
👨🍳 Instructions
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1
Prepare the Erkuai by slicing the blocks into thin, uniform slices about 2mm thick. If the rice cakes are very hard, soak them in warm water for 10 minutes, then pat dry thoroughly.
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2
In a small bowl, marinate the sliced pork with a splash of Shaoxing wine and a pinch of salt. Let it sit for 10 minutes.
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3
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly. Add 2 tablespoons of peanut oil.
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4
Add the Erkuai slices to the wok in a single layer if possible. Fry for 2-3 minutes, flipping occasionally, until the edges are slightly golden and the texture is soft and pliable. Remove and set aside.
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5
Add the remaining tablespoon of oil to the wok. Toss in the pork slices and stir-fry until they change color and become fragrant.
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6
Push the pork to the side and add the garlic, ginger, scallion whites, and dried chilies. Stir-fry for 30 seconds until the aromatics release their scent.
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7
Incorporate the pickled mustard tuber (Zha Cai). This provides the essential salty, fermented depth characteristic of Southwestern cooking.
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8
Return the fried Erkuai to the wok and toss vigorously to combine with the aromatics and pork.
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9
Drizzle the light soy sauce, dark soy sauce, and sugar over the rice cakes. Stir-fry quickly over high heat to ensure even coating and to prevent sticking.
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10
Add the leafy greens (pea shoots or bok choy) and the scallion greens. Toss for 1 minute until the greens are just wilted but still vibrant.
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11
Perform a final taste test. Add a pinch of salt if needed, bearing in mind that the pickles and soy sauce are already salty.
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12
Plate immediately while steaming hot, ensuring each serving has a good balance of rice cakes, pork, and greens.
💡 Chef's Tips
If you cannot find Erkuai, Korean cylindrical rice cakes (Garae-tteok) or Cantonese rice rolls (Cheung Fun) are excellent substitutes. Always pat your rice cakes dry before frying to prevent them from sticking together or splattering in the oil. The 'Wok Hei' (breath of the wok) is essential here; keep the heat high and the movement constant to get that charred, smoky flavor. For a vegetarian version, replace the pork with sliced shiitake mushrooms and use mushroom sauce instead of oyster or soy sauce. Be careful not to overcook the rice cakes after adding the sauce, as they can become overly mushy if left in the wok too long.
🍽️ Serving Suggestions
Pair with a hot bowl of Yunnan-style pickled vegetable soup to cut through the richness. Serve alongside a side of spicy 'Dali' style cold chicken skin or tofu. A cup of Pu'er tea, grown in the same region, is the perfect digestive accompaniment. Top with a fried egg with a runny yolk for an extra indulgent breakfast-style meal. Provide a small dish of Lao Gan Ma or roasted chili oil on the side for those who want extra heat.