Stir-Fried Nian Gao with Vegetables
Ingredients
- 16 oz package fresh rice cakes
- 2 cloves garlic, minced
- 1 slice ginger, julienned
- 1 tbsp cooking oil
- 3 scallions, sliced into 2-inch pieces
- 3-4 cups napa cabbage or baby bok choy
- 1 cup fresh snow peas, trimmed
- 1 1/2 cups fresh bean sprouts
- 1/2 red bell pepper, cut into strips
- 3 oz pressed or dry tofu, cut into thin strips (optional)
- mushrooms
- 1 tbsp shaoxing cooking wine
- 1 tbsp + 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce
- 1/4 teaspoon sugar
- pinch of ground white pepper
Preparation
Rinse the rice cakes in water and drain.
Heat a wok or large non-stick pan over high heat until smoking and add 1 tbsp oil to coat.
Add the minced garlic, ginger, mushrooms, and tofu, and stir fry for 1 minute.
Add in scallions, cabbage or bok choy, snow peas, bean sprouts, and bell pepper, and stir fry for another minute.
Add the dark soy sauce, light soy sauce, vegetarian oyster sauce, sugar, and white pepper, and mix well
Add in shaoxing wine and rice cakes, folding until well combined.
Cover for one minute, and continue mixing until the rice cakes are cooked through but still chewy.
Taste and adjust seasoning if needed.
Serve immediately.