Rice cakes with pork, shrimp, pine nuts, and vegetables from The Wok - Recipes and Techniques (page 214) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green beans for snap peas.

  • mlonigan on August 03, 2025

    I used pork belly instead of ground pork, and only had 8oz of rice cakes, but thought it came out delicious. Rich but comforting. The shiitakes kind of get lost in the shuffle, so I'd probably omit them or use creminis.

  • bernalgirl on September 07, 2023

    I had the leftovers for breakfast and hope there’s still enough for lunch tomorrow. Following Kenji’s directions - if not the ingredients— to the letter, the rice cakes soften and crisp beautifully. I used a few cups of vegetables had cut to the appropriate dimensions for slaw: Napa Cabbage, carrots, radish, and celery. I didn’t have shrimp and I impulsively added a tablespoon of oyster sauce. I look forward to making this one again, with the shrimp for flavor and texture dimension

  • wcassity on April 10, 2022

    Not our favorite; didn’t quite come together. Too oily; didn’t love the rice cakes.

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