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Stir-Fried Rice Cakes (Nian Gao - 炒年糕) - The Woks Of Life
Ingredients
- FOR THE MEAT AND MARINADE:
- ▢ 8 oz. pork shoulder or loin (julienned)
- ▢ 1 tablespoon water
- ▢ 2 teaspoons light soy sauce
- ▢ 1/2 teaspoon sesame oil
- ▢ 1/4 teaspoon white pepper
- ▢ 1 teaspoon vegetable oil
- ▢ 1 teaspoon cornstarch
- FOR THE REST OF THE DISH:
- ▢ 1 pound rice cakes
- ▢ 8 ounces baby bok choy (or napa cabbage)
- ▢ 2 cloves garlic (coarsely chopped)
- ▢ 3 scallions (cut on a diagonal into 1 inch/2.5 cm pieces)
- ▢ 6 dried shiitake mushrooms (soaked for 2 hours until reconstituted; can substitute fresh shiitake mushrooms)
- ▢ 3 tablespoons vegetable oil
- ▢ 1 tablespoon Shaoxing wine
- ▢ 1/2-3/4 cup water (depending on how hot your stove can get; for higher BTU stoves, use up to ¾ cup water)
- ▢ 1/2 teaspoon sesame oil
- ▢ 1 1/2 teaspoons dark soy sauce
- ▢ 1 tablespoon light soy sauce
- ▢ 2 teaspoons oyster sauce
- ▢ 1/4 teaspoon ground white pepper
- ▢ 1/2 teaspoon sugar
- ▢ salt (to taste)
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