Shanghai Stir-Fried Rice Cakes (Nian Gao)
Shanghai Stir-Fried Rice Cakes (Nian Gao)
Ingredients
For the Stir-Fry
- 2 tablespoons vegetable oil
- 4 garlic, cloves, minced
- 1/2 pound pork belly, cut into 1/4-inch thick slices or small cubes
- 4 ounces shiitake mushrooms, sliced
- 1 pound baby bok choy, halved lengthwise
- 1 pound Shanghai rice cakes (nian gao), oval-shaped, pre-sliced
- 1/2 cup chicken broth
For the Sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
For Garnish
- 2 green onions, chopped
Instructions
- 1
In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, granulated sugar, and sesame oil for the sauce. Set aside.
⏱️ 2 min
- 2
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
⏱️ 1 min
- 3
Add minced garlic to the hot pan and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the sliced pork belly to the pan and stir-fry, breaking it apart, until browned and cooked through, about 3-4 minutes.
⏱️ 4 min
- 5
Add the sliced shiitake mushrooms to the pan and continue to stir-fry for 2-3 minutes until they begin to soften.
⏱️ 3 min
- 6
Add the halved baby bok choy to the pan and stir-fry for 1-2 minutes until it starts to wilt.
⏱️ 2 min
- 7
Add the Shanghai rice cakes on top of the other ingredients in the pan. Pour the chicken broth over everything.
⏱️ 1 min
- 8
Cover the pan with a lid and let it cook for 3-4 minutes, allowing the rice cakes to soften and become chewy.
⏱️ 4 min
- 9
Remove the lid. Pour the prepared sauce mixture over all the ingredients in the pan.
⏱️ 1 min
- 10
Stir-fry thoroughly for 1-2 minutes, ensuring the rice cakes, pork, mushrooms, and bok choy are well coated in the sauce. The sauce should thicken slightly.
⏱️ 2 min
- 11
Transfer the finished stir-fried Shanghai rice cakes to a serving plate. Garnish with chopped green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shanghai Stir-Fried Rice Cakes (Nian Gao)
For the Stir-Fry
- 2 tablespoons vegetable oil
- 4 garlic, cloves, minced
- 1/2 pound pork belly, cut into 1/4-inch thick slices or small cubes
- 4 ounces shiitake mushrooms, sliced
- 1 pound baby bok choy, halved lengthwise
- 1 pound Shanghai rice cakes (nian gao), oval-shaped, pre-sliced
- 1/2 cup chicken broth
For the Sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
For Garnish
- 2 green onions, chopped
Instructions
- 1
In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, granulated sugar, and sesame oil for the sauce. Set aside.
⏱️ 2 min - 2
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
⏱️ 1 min - 3
Add minced garlic to the hot pan and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 4
Add the sliced pork belly to the pan and stir-fry, breaking it apart, until browned and cooked through, about 3-4 minutes.
⏱️ 4 min - 5
Add the sliced shiitake mushrooms to the pan and continue to stir-fry for 2-3 minutes until they begin to soften.
⏱️ 3 min - 6
Add the halved baby bok choy to the pan and stir-fry for 1-2 minutes until it starts to wilt.
⏱️ 2 min - 7
Add the Shanghai rice cakes on top of the other ingredients in the pan. Pour the chicken broth over everything.
⏱️ 1 min - 8
Cover the pan with a lid and let it cook for 3-4 minutes, allowing the rice cakes to soften and become chewy.
⏱️ 4 min - 9
Remove the lid. Pour the prepared sauce mixture over all the ingredients in the pan.
⏱️ 1 min - 10
Stir-fry thoroughly for 1-2 minutes, ensuring the rice cakes, pork, mushrooms, and bok choy are well coated in the sauce. The sauce should thicken slightly.
⏱️ 2 min - 11
Transfer the finished stir-fried Shanghai rice cakes to a serving plate. Garnish with chopped green onions before serving immediately.
⏱️ 1 min