Shanghai Stir-fried Rice Cakes (Nian Gao)

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 20 minutes

Zutaten

1 lb of Rice Cakes

15 Shiitake Mushroom (sliced)

3 cloves Garlic (minced)

½ tbsp Ginger (minced)

½ Onion (sliced)

3 Green Onion (cut into 1-inch pieces)

10 oz of Baby Buk Choy (cut and separated)

½ cup Water

3 tbsp Chinese Cooking Wine (optional)

2 ½ tbsp Soy Sauce

2 tbsp Dark Soy Sauce

1 tbsp Sugar

1 tsp White Pepper

1 tbsp Sesame Oil

1 ½ tbsp Vegetarian Oyster Sauce

Anweisungen

Prepare the Rice Cake based on the package instruction. Make sure all the rice cake is separated, and all the vegetables are prepared.

In a pan, drizzle in oil and turn the heat to medium-high. Once the pan is hot, add in the ginger, garlic, shiitake mushroom, and onion. Stir-fry everything for 2-3 minutes.

Add in bok choy and rice cake. Saute for 2-3 minutes. Add in Chinese cooking wine and water, mix to ensure nothing is stuck to the bottom, put the lid on, and let it cook for 2 minutes or until rice cakes are soft.

In a bowl, mix soy sauce, dark soy sauce, sugar, white pepper, sesame oil, and vegetarian oyster sauce.

After 2 minutes, pour in the sauce, add in green onion, and saute on high heat for another 2-3 minutes.