Nian Gao (Stir-fried Rice Cakes)

We get this dish a lot when we go out to eat so I thought I'd try to make it.  The verdict?  Super easy.  It does take some advance prep work (you need to soak the rice cakes for at least two hours) but it was quick to put together.

I had ground pork so I used that instead.  I also used baby bok choy in addition to the napa and omitted the bamboo shoots because I don't really care for them.  The rice cakes were in the refrigerated section in our local "Korean" supermarket (quotation marks because it's more of a fresh produce/seafood place that happens to have a Korean section.  I'm not complaining.)  I also used hondashi broth because I didn't have any other broth.

Thank you, Jaden of Steamy Kitchen!

Nian Gao

ingredients:

One 24-ounce package rice cake nian goh noodles (see notes above)4 dried Chinese black mushrooms (or 8 fresh shiitake mushrooms)2 teaspoons soy saucefreshly ground black pepperpinch of sugar1 teaspoon Chinese rice wine (or dry sherry)1 teaspoon cornstarch8 ounces pork, cut into very thin strips2 tablespoons cooking oil6 ounces Chinese Napa Cabbage, shreddedOne 6-ounce can julienne cut bamboo shoots, drained2 tablespoons soy sauce1/4 cup chicken or vegetable broth

directions:

1. In a large bowl, soak the rice cakes according to the instructions in the headnotes. If you are using dried Chinese black mushrooms, in a small bowl, soak the dried Chinese mushrooms for 2 hours or up to overnight until softened. If you are using fresh shiitake mushrooms, skip this step.

2. In a medium bowl, combine the 2 tsp soy sauce, black pepper, sugar, rice wine, cornstarch together. Mix in the pork and marinate for 20 minutes or up to overnight in the refrigerator.

3. When you are ready to cook, have all of your ingredients ready. Drain the rice cakes. Drain the mushrooms and slice into very thin slices.

4. Heat a wok or large saute pan over high heat. When hot, swirl in the cooking oil. Add the pork and cook until browned and almost cooked through.

5. Add in the mushrooms and the bamboo shoots, stir fry for 1 minute. Add in the cabbage and stir fry for 2 minutes. Mix in the soy sauce.

6. Add in the rice cakes and toss very well. Pour in the broth, cover and lower the heat to medium-low. Cook for 2-3 minutes or until the rice cakes have browned a little and are softened. The sticky rice cakes will be just slightly chewy (but not hard to chew) similar to pasta cooked al-dente. Taste and add in additional soy sauce if needed. Serve immediately.