Stir-Fried Shanghai Rice Cakes (Nian Gao)
Stir-Fried Shanghai Rice Cakes (Nian Gao)
Ingredients
For the Pork Marinade
- 1 pound pork, cut into 1/4-inch strips
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Sauce
- 3 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 1 pound Shanghai rice cakes (nian gao), sliced 1/4-inch thick, if not pre-sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 4 ounces shiitake mushrooms, sliced
- 4 cups Napa cabbage, chopped
- 3 green onions, chopped, white and light green parts separated from green parts
- 1 1/2 cups chicken broth or water
Instructions
- 1
In a medium bowl, combine the pork strips with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 tablespoon water. Mix well to ensure the pork is evenly coated. Let marinate for at least 15 minutes.
⏱️ 15 min
- 2
While the pork marinates, prepare the sauce. In a small bowl or measuring cup, whisk together 3 tablespoons soy sauce, 1 teaspoon granulated sugar, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 2 tablespoons water until smooth.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat. Add the marinated pork and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the cooked pork from the pan and set aside.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the minced garlic and the white and light green parts of the chopped green onions. Sauté for 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the sliced shiitake mushrooms and chopped Napa cabbage to the pan. Stir-fry for 2-3 minutes until the cabbage begins to soften.
⏱️ 3 min
- 6
Add the Shanghai rice cakes to the pan. Pour in 1 cup of chicken broth or water. Cover the pan with a lid and let the rice cakes cook for 5-7 minutes, or until they are soft and bouncy, stirring occasionally to prevent sticking.
⏱️ 7 min
- 7
Uncover the pan. If the rice cakes are still too firm, add the remaining 1/2 cup of broth or water and continue cooking until desired tenderness is reached. Return the cooked pork to the pan.
⏱️ 3 min
- 8
Pour the prepared sauce over all the ingredients in the pan. Stir-fry everything together for 1-2 minutes, ensuring the sauce coats all ingredients and thickens to a glossy consistency.
⏱️ 2 min
- 9
Transfer the stir-fried Shanghai rice cakes to a serving plate. Garnish with the green parts of the chopped green onions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stir-Fried Shanghai Rice Cakes (Nian Gao)
For the Pork Marinade
- 1 pound pork, cut into 1/4-inch strips
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Sauce
- 3 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 1 pound Shanghai rice cakes (nian gao), sliced 1/4-inch thick, if not pre-sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 4 ounces shiitake mushrooms, sliced
- 4 cups Napa cabbage, chopped
- 3 green onions, chopped, white and light green parts separated from green parts
- 1 1/2 cups chicken broth or water
Instructions
- 1
In a medium bowl, combine the pork strips with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 tablespoon water. Mix well to ensure the pork is evenly coated. Let marinate for at least 15 minutes.
⏱️ 15 min - 2
While the pork marinates, prepare the sauce. In a small bowl or measuring cup, whisk together 3 tablespoons soy sauce, 1 teaspoon granulated sugar, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 2 tablespoons water until smooth.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat. Add the marinated pork and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the cooked pork from the pan and set aside.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the minced garlic and the white and light green parts of the chopped green onions. Sauté for 30 seconds until fragrant.
⏱️ 1 min - 5
Add the sliced shiitake mushrooms and chopped Napa cabbage to the pan. Stir-fry for 2-3 minutes until the cabbage begins to soften.
⏱️ 3 min - 6
Add the Shanghai rice cakes to the pan. Pour in 1 cup of chicken broth or water. Cover the pan with a lid and let the rice cakes cook for 5-7 minutes, or until they are soft and bouncy, stirring occasionally to prevent sticking.
⏱️ 7 min - 7
Uncover the pan. If the rice cakes are still too firm, add the remaining 1/2 cup of broth or water and continue cooking until desired tenderness is reached. Return the cooked pork to the pan.
⏱️ 3 min - 8
Pour the prepared sauce over all the ingredients in the pan. Stir-fry everything together for 1-2 minutes, ensuring the sauce coats all ingredients and thickens to a glossy consistency.
⏱️ 2 min - 9
Transfer the stir-fried Shanghai rice cakes to a serving plate. Garnish with the green parts of the chopped green onions and serve immediately.
⏱️ 1 min