Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, stir fried sticky rice cakes. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Stir Fried Sticky Rice Cakes is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Stir Fried Sticky Rice Cakes is something which I’ve loved my entire life.
Stir-fried Sticky Rice Cakes Recipe Instructions. Add the sticky rice cakes and mix well, scooping up from the bottom of the wok for. Step by step photos for authentic Shanghainese Chinese Fried Sticky Rice Cake (Nian Gao) Recipe.
To begin with this recipe, we must first prepare a few ingredients. You can cook stir fried sticky rice cakes using 17 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Stir Fried Sticky Rice Cakes:
- Take The Meat marinade:
- Take 225 g Pork shoulder or tenderloin
- Take 1 teaspoon cornstarch
- Take 1 teaspoon soy sauce
- Take 1 teaspoon oil
- Make ready Ingredients:
- Take 400 g rice cakes
- Take 3 cups cabbage or baby bok coy
- Take 6 dried shiitake mushrooms, soaked in warm water for 1 hour
- Prepare 1 cup fresh shiitake mushrooms
- Take 3 spring onion
- Get 5 cloves garlic
- Take 1 tablespoon chinese cooking wine
- Make ready 1 tablespoon dark soy sauce
- Make ready 1 tablespoon light soy sauce
- Prepare 1 tablespoon oyster sauce
- Prepare Salt and pepper and a pinch of sugar
The rice cakes on their own taste plain but once you make them into stir fry, they. · These spicy stir-fried rice cakes are a departure from some of China's more traditional methods of preparing these chewy, starchy little pasta-like rice cakes. The addition of Sichuan peppercorns gives the dish that slight numbing flavor that goes perfectly with spicy chilies. A quick and easy stir-fried kimchi rice cakes recipe that's satisfyingly chewy and sticky packed with umami and smokey flavours. Rice cakes are usually located in the freezer aisle but they can also be found in the fridge section as well. [optional] Bonito flakes are paper thin shavings of a fermented and.
Instructions to make Stir Fried Sticky Rice Cakes:
- Slice the pork into thin slices and mix well in a bowl with 1 teaspoon each of cornstarch, soy sauce, and oil.
- Rinse the rice cakes in the water and drain.
- Wash the cabbage and bok coy. If using cabbage, cut into 1 inch slices, if using baby bok coy, just separate the leaves.
- Slice the soaked dried mushrooms and the fresh mushrooms.
- Clean and slice the scallions into 2 inch piece.
- Mince your garlic and set aside.
- Heat the wok over high heat until smoking and add 1 tablespoon oil to coat the wok and sear the pork.
- Add garlic, scallion, cabbage or baby bok coy and the mushrooms. Stir fry on high heat for a minute and add chinese cooking wine.
- Add the rice cakes and mix well, stir fry for 30 seconds and then cover for 1 minutes.
- 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.
- Plate and serve.
Bring a large pot of water to a boil. Dig into Chinese comfort food with Hsiao-Ching Chou's new collection of easy-to-make classics. If you're going to make a stir-fry, why not take it one step further with easy-to-prep stir-fried rice cakes? Rice cake is called nian gao, or "sticky cake," in Mandarin. Chewy rice cakes bring delightful texture to this spicy vegetarian stir-fry, perfect for a weeknight meal.
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