Stir Fried Nian Gao Rice Cakes 炒年糕
This is one of my mom's favorite comfort dish, Stir Fried Nian Gao Rice Cakes 炒年糕. She seems to always be secretly long for this warm and hearty dish of rice cakes, pork and vegetables.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups Nian Gao Rice Cakes, sliced to 1/4 inch slices
- 20 Baby Bok Choy
- 7 dried shitake mushrooms
- 1/4 lb pork
- 1 1/2 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp Shao Hsing Rice Wine
- 1/4 tsp white pepper
- 1/2 tsp sesame oil
- 1 tsp corn starch
- 1 tsp salt
- 1/2 cup chicken stock
- 1 tbsp corn starch
Instructions
- 1
Soak the Nian Gao Rice Cakes for 3-4 hours. Slice to 1/4 inch slices if not sliced already.
- 2
In separate bowl, cover mushrooms with hot water until soft enough to slice. In separate bowl, cover mushrooms with hot water until soft enough to slice. Reserving the mushroom soaking water, squeeze mushrooms and slice.
- 3
Slice the pork against the grain into matchsticks or thin slices and then marinate for at least 1/2 hour with soy sauce, sugar, wine, pepper, sesame oil and starch.
- 4
Wash baby bok choy carefully, changing water several times as there usually is sand. Slice the boy choy in half for more bit sized pieces.
- 5
Heat wok. Add 2 tsp oil. Add pork slices, spread out and let brown for a half a minute, then give it a good stir. Remove to a plate.
- 6
Add 2 tbsp oil to medium heat wok. Add the sliced mushrooms and stir till fragrance rises. Add the bok choy and salt, then quickly add the rice cakes in a layer over the bok choy, cover and turn down heat to low. Cook a few minutes until the rice cakes are soft. Check occasionally and add a bit of water if too dry.
- 7
When rice cakes have softened, add chicken stock and 1/2 cup water and 1/2 cup reserved mushroom water. Stir to mix, then cover and cook at low heat for 2 minutes. Add in pork.
- 8
Mix your 1 tbsp starch with 2 tbsp of water, stir and add to your wok. Stir immediately, watching the sauce to check the thickness. The sauce should cling lightly on everything.