Rice Cakes with pork and pickled mustard greens

Here I am again. I've been doing some interesting cooking again but I have always forgotten to take a picture of what I had made. So it didn't make any sense to make a post without a visual. Just yesterday I made a 4 layered chocolate pear cake layered and iced with truffle chocolate for a friend's birthday. Oh was it ever decadent. It wasn't sweet but certainly very rich. Yummy. Again, I'm sorry I didn't take a picture of it. It looked so yummy.

Tonight's latest concoction is this recipe for fried rice cakes. It turned out to be a hit with the hubby and I really liked it too! These are the recipes that go into my personal collection! Enjoy!


INGREDIENTS
2 cloves minced garlic
500g minced pork
2 carrots shredded
1 small bottle pickled mustard greens (remove from bottle and wash with hot water till oil is gone)
1 tbsp Oyster sauce
1 tbsp Black sauce
2 tbsp Soya sauce
1 tbsp Chinese cooking wine
750g Korean rice cakes
3 spring onions finely sliced (garnish) or cilantro
DIRECTIONS
Break up rice cakes into individual pieces and put in boiling water. Cook till soft. Drain and add cold water and rinse till excess starch is removed from rice cakes. Drain well.
Marinade mince in oyster sauce, soy sauce and black sauce. Set aside. On high heat, fry garlic till golden, then add mince. Allow mince to brown well and break up meat as you stir-fry.
Remove access oil from mince and add carrots and pickled greens. Stir fry cooked mince and veggies.
Add rice cakes and fry till well mixed and rice cakes are heated through.
Garnish with spring onions or cilantro.