Stir-Fried Sticky Rice Cakes (Nian Gao) 炒年糕

Описание: Stir-Fried Sticky Rice Cakes (Nian Gao) 炒年糕

As much as eating is about flavor, texture is important too and I love the texture of chewy, sticky rice cakes.

For the pork:

8 oz. of pork loin cut into strips
1 tsp of cornstarch
1 tsp of soy sauce
1 tsp of vegetable oil

Other ingredients:

12 oz. of rice cakes, soaked in water for 2 hour
3 cups of Napa cabbage, rough chopped
1 cup of dried shiitake mushroom slices, soaked in hot water for 1 hour
1 cup of sliced bamboo (optional)
3 scallions, chopped into 1 ½” to 2” segments
2 cloves of garlic, minced
1 ½ tbsp of Shaoxing wine
¼ cup of water
1 ½ tbsp of soy sauce
1 ½ tbsp of dark soy sauce

Directions:

1. Prepare the rice cakes by soaking them in water for 2 hours. Drain.

2. Reconstitute the dried shiitake mushrooms in hot water for 1 hour. Drain and squeeze out excess water.

3. Slice the pork loin into slices and marinate with cornstarch, soy sauce and vegetable oil for 10 minutes.

4. Heat 1 tbsp of oil in wok over high heat and sear the marinated pork.

5. Add the chopped scallions, drained mushrooms, sliced bamboo and minced garlic and continue to stir fry on high heat. Keep the wok moving so the ingredients don’t burn.

6. Add the chopped cabbage and stir fry until the stems soften or the leaves wilt.

7. Stir in the Shaoxing wine.

8. Add the drained rice cakes and mix well.

9. Add the water and cook covered for 1 minute.

10. Pour in the soy sauce and dark soy sauce, mix well so the sauce coats the rice cakes.

11. Serve immediately.

Notes:

The rice cakes become quite sticky as you start cooking. Keep the wok moving so the rice cakes don’t stick to the bottom of the wok.

Add or replace ingredients to your liking. Want more veggies? Add snap peas if you like snap peas. Don’t like pork? Try Chinese sausage.


Background Music

“Part IV” by Jahzaar