Stir-Fried Rice Cakes (Nian Gao)

Stir-fried rice cakes are known in Chinese as “chao niángāo” (炒年糕). Our version uses pork (but you can substitute chicken) and leafy greens.
thewoksoflife.com/stir-fried-sticky-rice-cakes-nian-gao/

subheading: FOR THE MEAT AND MARINADE:

8 oz. pork shoulder or loin (julienned)

1 tablespoon water

2 teaspoons light soy sauce

½ teaspoon sesame oil

¼ teaspoon white pepper

1 teaspoon vegetable oil

1 teaspoon cornstarch

subheading: 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

½ to ¾ cup water (depending on how hot your stove can get; for higher BTU stoves, use up to ¾ cup water)

½ teaspoon sesame oil

1 ½ teaspoons dark soy sauce

1 tablespoon light soy sauce

2 teaspoons oyster sauce

¼ teaspoon ground white pepper

½ teaspoon sugar

salt (to taste)

Note: Ingredients may have been altered from the original.

Directions at thewoksoflife.com

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