Recipe: Tasty Stir Fried Sticky Rice Cakes

Stir Fried Sticky Rice Cakes. Stir-fried Rice Cakes: Recipe Instructions Start by preparing your meat. Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Stir-Fried Sticky Rice Cakes (Nian Gao) 炒年糕As much as eating is about flavor, texture is important too and I love the texture of chewy, sticky rice cakes.

Add oyster sauce, pepper, and the rest of the oil as needed. Stir constantly to prevent rice cakes from sticking too much. Taste a rice cake to be sure it's fully softened. You can have Stir Fried Sticky Rice Cakes using 17 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Stir Fried Sticky Rice Cakes

1. You need of The Meat marinade:.
2. You need 225 g of Pork shoulder or tenderloin.
3. It's 1 teaspoon of cornstarch.
4. Prepare 1 teaspoon of soy sauce.
5. You need 1 teaspoon of oil.
6. It's of Ingredients:.
7. You need 400 g of rice cakes.
8. It's 3 cups of cabbage or baby bok coy.
9. You need 6 of dried shiitake mushrooms, soaked in warm water for 1 hour.
10. It's 1 cup of fresh shiitake mushrooms.
11. It's 3 of spring onion.
12. Prepare 5 cloves of garlic.
13. You need 1 tablespoon of chinese cooking wine.
14. You need 1 tablespoon of dark soy sauce.
15. It's 1 tablespoon of light soy sauce.
16. You need 1 tablespoon of oyster sauce.
17. It's of Salt and pepper and a pinch of sugar.

Make the sauce: combine broth, hoisin, ginger, cornstarch, sesame oil, and tamari. Add the pork belly and sear, not stirring. Once browned and caramelized on one side, stir-fry until the pork belly is opaque. Add rice cake slices and stir fry slightly before adding stock and mushroom soaking liquids, just enough to cover the ingredients.

Stir Fried Sticky Rice Cakes step by step

1. Slice the pork into thin slices and mix well in a bowl with 1 teaspoon each of cornstarch, soy sauce, and oil..
2. Rinse the rice cakes in the water and drain..
3. Wash the cabbage and bok coy. If using cabbage, cut into 1 inch slices, if using baby bok coy, just separate the leaves..
4. Slice the soaked dried mushrooms and the fresh mushrooms..
5. Clean and slice the scallions into 2 inch piece..
6. Mince your garlic and set aside..
7. Heat the wok over high heat until smoking and add 1 tablespoon oil to coat the wok and sear the pork..
8. Add garlic, scallion, cabbage or baby bok coy and the mushrooms. Stir fry on high heat for a minute and add chinese cooking wine..
9. Add the rice cakes and mix well, stir fry for 30 seconds and then cover for 1 minutes..
10. Remove cover and add the soy sauce, oyster sauce, salt, pepper and sugar. Mix well and stir fry until rice cakes are cooked through but still chewy..
11. Plate and serve..

Add sliced cabbage leaves and mix well. Continue to stir fry until the rice cake slices are nicely soften and the liquids slightly reduced Put the cooked rice in a bowl, sprinkle the flour over the rice, and knead the rice with your hands, mixing the ingredients together. Shape the rice into small, round, flat pieces. Heat the vegetable oil in a skillet. Add mushrooms, onions, garlic and ginger, then mix.