CHAO NIAN GAO (SHANGHAI STIR-FRIED RICE CAKES)
Make and share this Chao Nian Gao (Shanghai Stir-Fried Rice Cakes) recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a 14 inch wok or large skillet over medium-high heat.
- Add garlic and ginger. Cook, stirring constantly, until fragrant (1 minute). Add rice cakes, bamboo and cabbage. Cook, until cabbage is wilted (4-5 minutes).
- Stir in soy sauces, chile-bean sauce and sugar. Cook until slightly thick (2-3 minutes). Stir in spinach, bean sprouts and sesame oil. Cook, stirring constantly, until spinach is wilted, about 2 minutes more.
Nutrition Facts : Calories 232.8, Fat 12.6, SaturatedFat 1.1, Sodium 1358.2, Carbohydrate 25.3, Fiber 3.2, Sugar 4, Protein 7
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- If using dried rice cakes, pre-soak them in water for about 3 hours or overnight in the fridge. After 30 minutes, carefully separate the rice cakes so they're not stuck together.
- Heat a wok or large pan on high heat and add the avocado oil. Once the pan is hot, lay the chicken pieces flat on the surface and let it cook for about 1 to 2 minutes or until it's almost cooked through.
- Next, add the mushrooms and scallions to the pan and stir fry for about 1 minute. Add in the drained rice cakes and add 4 Tablespoons of the sauce. Stir fry the rice cakes together for 2 - 3 minutes and then add in the chopped cabbage. If needed, add in the rest of the sauce and stir fry everything together for another 2 - 3 minutes or until the rice cakes are soft and chewy and the cabbage has wilted. Taste a rice cake to be sure it's fully softened. Add 1 Tablespoon of water if needed to further soften it up while stir frying. Serve immediately.
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