Stir-fried Rice Cakes (Nian Gao)

 

I have made this several times for the kids and they really like it. I usually cook it with only napa and Chinese sausage so I do not need to marinate any meat for this dish.

 

Stir-fried Rice Cakes (Nian Gao - 炒年糕) - The Woks of Life

 

INGREDIENTS

For the meat and marinade:

8 oz. pork shoulder or loin

(julienned)

1 tablespoon water

2 teaspoons light soy sauce

1/2 teaspoon sesame oil

1/4 teaspoon white pepper

1 teaspoon vegetable oil

1 teaspoon cornstarch

 

For the rest of the dish:

1 pound rice cakes

8 ounces baby bok choy (or napa cabbage)

2 cloves garlic (coarsely chopped)

3 scallions (cut on a diagonal into 1 inch/2.5 cm pieces)

6 dried shiitake mushrooms (soaked for 2 hours until reconstituted; can substitute fresh shiitake mushrooms)

3 tablespoons vegetable oil

1 tablespoon Shaoxing wine

1/2-3/4 cup water (depending on how hot your stove can get; for higher BTU stoves, use up to ¾ cup water)

1/2 teaspoon sesame oil

1 1/2 teaspoons dark soy sauce

1 tablespoon light soy sauce

2 teaspoons oyster sauce

1/4 teaspoon ground white pepper

1/2 teaspoon sugar

salt (to taste)

 

DIRECTIONS

1.       Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.

2.       Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.

3.       Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.

4.       If using mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.

5.       Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.

6.       Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even “bed” of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).

7.       Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.

8.       Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!