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. Nian Gao can also mean sticky rice cakes that are fried in egg (savory) or fried with sugar (sweet).

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 cook that.

Ingredients of Stir Fried Sticky Rice Cakes

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

About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators. Add the pork belly and sear, not stirring. Once browned and caramelized on one side, stir-fry until the pork belly is opaque. Crispy rice is revered in many cultures, and these Japanese rice cakes are a delicious example of that.

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..

They are made with Japanese steamed rice and flour, and the mixture is formed into cakes and fried until crispy. This recipe is a great use for leftover rice and includes a sweetened soy dipping sauce, the perfect complement to the mild-tasting rice. Add rice cake slices and stir fry slightly before adding stock and mushroom soaking liquids, just enough to cover the ingredients. Add sliced cabbage leaves and mix well. Continue to stir fry until the rice cake slices are nicely soften and the liquids slightly reduced Literally translated as "stir-fried rice cake", this dish is made with garaetteok, a cylinder-shaped white rice cake.