Chinese Stir Fried Sticky Rice Cakes (Nian Gao)
In this delicious stir-fried rice cake noodle dish, tender pork strips are marinated in a flavorful sauce, then cooked with earthy mushrooms, crunchy bamboo shoots, and fresh Chinese cabbage. The chewy rice cakes soak up the savory flavors, creating a delightful mix of textures and tastes in each bite. Ready to enjoy a satisfying and comforting meal bursting with Asian-inspired aromas? Let's get cooking!
— Constant Cookbook
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 sauce
- freshly ground black pepper
- pinch of sugar
- 1 teaspoon Chinese rice wine (or dry sherry)
- 1 teaspoon cornstarch
- 8 ounces pork, cut into very thin strips
- 2 tablespoons cooking oil
- 6 ounces Chinese Napa Cabbage, shredded
- One 6-ounce can julienne cut bamboo shoots, drained
- 2 tablespoons soy sauce
- 1/4 cup chicken or vegetable broth
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
6
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