Rice cakes (年糕, nian gao or leen go in Cantonese) are usually enjoyed during CNY/LNY as it symbolises good fortune and prosperity.
This dish originated from Shanghai. Every time I go to a Shanghai restaurant, I always have to order this dish. I personally love chewy and sticky foods such as mochi, so if you’re like me you will definitely enjoy this recipe!
This takes than 20 minutes and can also be vegan if you replace the pork with other protein of your choice.
shanghai stir-fried rice cakes (上海炒年糕)
2
servings15
minutes5
minutesKeep the screen of your device on
Ingredients
200g rice cakes
150g sliced pork shoulder (optional)
3-5 dried shiitake mushrooms, soaked and rehydrated
3 cups chopped pak choi (or you can use napa cabbage, spinach, etc)
2 clove garlic, minced
3 scallions, chopped to 1-inch pieces
1/4 cup water (or leftover mushroom water)
- stir-fry sauce:
1 tbsp oyster sauce
1 tbsp light soy sauce
1/4 tbsp dark soy sauce
1 tbsp Shaoxing cooking wine
1 tsp sugar
pinch of white pepper powder
drizzle of sesame oil
- pork marinadee:
1 tbsp of above stir-fry sauce
1 tsp cornstarch
Directions
- Prepare the ingredients by making the stir-fry sauce and chopping the vegetables and meat. Take 1 tbsp of the sauce plus cornstarch to marinate the meat.
- Heat oil in a wok/ pan over high heat and sear the pork. Add minced garlic mushrooms and scallions, and stir fry on high heat for a minute.
- Add vegetables and rice cakes, then add water (or water reserved from rehydrating mushrooms). Cover with a lid and let it cook for 2 minutes.
- Remove the lid, pour the sauce, and stir fry everything together over medium heat for a minute or until everything is coated well in the sauce. Serve on a plate and enjoy!
