Cooking Time | 25 min

Shredded Pork and Fried Shanghai Cake

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Shanghai cake (fresh and pre-cut)  400g
Lean pork (shredded)   
Dried shrimp (soaked)   
Preserved green vegetables (chopped)   
 1/4 cup
Chinese mushroom (soaked, shredded)  3 pieces
Napa cabbage (clean, cut)  2 pieces
Clove garlic (chopped)   
 2 pieces


Soy sauce 1 tsp
Cornstarch 2 tsp
Knorr® Clear Chicken Broth 250ml
Pepper, sugar, salt   
1/2 tsp each



To avoid the Shanghai cake turning too sticky, don’t stir fry it , just let it stay on top of all the ingredients, and let it cook until done.