Cooking Time | 25 min

Shredded Pork and Fried Shanghai Cake

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Shanghai cake (fresh and pre-cut) 14 oz
Lean pork (shredded)   
6 oz
Dried shrimp (soaked)   
1/2 oz
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 8 1/2 oz
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.