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–+ servings

Stir-Fried Rice Cakes

This is a dish I grew up eating year-round, but rice cakes are extra special for Lunar New Year because the Chinese words for it, "nian gao", sounds like "better or higher every year."
4.86 from 7 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 3 people

Ingredients
  

  • 1 lb oval-shaped rice cakes the ones from the refrigerated aisle at the grocery store work best! if using completely dried rice cakes, they must be soaked in room temp water for at least overnight to 24 hours
  • 2 Chinese sausages
  • 6-8 dried shiitake mushrooms
  • 5-6 oz napa cabbage
  • 5-6 oz baby bok choy
  • 4-5 cloves garlic
  • 1 inch knob of ginger
  • 2 stalks scallions
  • 1/2 tsp sesame oil
  • 3/4 cup reserved mushroom liquid or chicken/veggie broth
  • 2 tbsp neutral oil for cooking

seasoning

Instructions
 

Prepare the ingredients

  • In a bowl, soak the dried shiitake mushrooms in at least 1.5 cups of hot water and cover to let rehydrate. This should take 20-30 mins, with thicker mushrooms taking slightly longer.
    6-8 dried shiitake mushrooms
  • Meanwhile, prepare the veggies, aromatics, and Chinese sausage. Slice the napa cabbage into 1/2 inch strips. Slice the baby bok choy in half vertically (or quarters if the bok choy is larger).
    5-6 oz napa cabbage, 5-6 oz baby bok choy
  • Mince the garlic, ginger, and slice the scallions (separate the white and green parts).
    4-5 cloves garlic, 1 inch knob of ginger, 2 stalks scallions
  • Slice the chinese sausages on a bias, to increase the surface area of each piece. When shiitake mushrooms are fully rehydrated, squeeze out the liquid, remove the tough stems, and slice them into strips. Set aside 3/4 cup of the mushroom liquid for cooking.
    2 Chinese sausages
  • Mix all the seasoning ingredients together and set aside.
    1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp Shaoxing wine, 1/2 tbsp oyster sauce, 1 tsp sugar, 1/8 tsp white pepper

Stir fry the rice cakes

  • Heat up a nonstick pan on medium heat and add neutral oil. Once warm, add the aromatics: garlic, ginger, and whites parts of the scallions. Stir fry for 1-2 mins or until fragrant.
    4-5 cloves garlic, 1 inch knob of ginger, 2 tbsp neutral oil, 2 stalks scallions
  • Add the Chinese sausages and mushrooms. Stir fry for another 1-2 mins, until the Chinese sausages have rendered out some fat.
    2 Chinese sausages, 3/4 cup reserved mushroom liquid or chicken/veggie broth
  • Add the napa cabbage, bok choy, and rice cakes to the pan. With your spatula, create a small empty space in the middle of the pan, then pour the 3/4 cup of mushroom soaking liquid in that space. If needed, increase the heat so that the liquid is boiling, then cover the pan to let the rice cakes and veggies steam for 3 minutes, or until the rice cakes have softened.
    5-6 oz napa cabbage, 5-6 oz baby bok choy, 1 lb oval-shaped rice cakes
  • Once the rice cakes have softened, remove the lid and add the seasoning sauce mixed earlier. Incorporate well and stir-fry until all the liquid has evaporated. Garnish with sesame oil and scallion greens.
    1/2 tsp sesame oil
Keyword lunar new year rice cake, savory rice cakes, stir fried rice cakes
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