Main CourseLunchDinner

Stir-fried Rice Cakes (Nian Gao)

Name: Stir-fried Rice Cakes (Nian Gao)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 500 g fresh nian gao sliced 1/4 inch thick; 200 g boneless pork loin thinly sliced; 1 tbsp soy sauce; 1 tsp cornstarch; 0.5 tsp sesame oil; 2 tbsp vegetable oil; 2 clove garlic minced; 0.5 pcs yellow onion thinly sliced; 200 g napa cabbage chopped into 1-inch pieces; 1 pcs carrot julienned; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp oyster sauce; 0.5 tsp sugar; 0.5 cup chicken broth; 0.25 tsp white pepper; 2 pcs scallion chopped

These chewy stir-fried rice cakes are a popular and comforting dish, often enjoyed for lunch or dinner. The rice cakes are stir-fried with vegetables and a savory sauce, creating a satisfying meal with a unique texture. This recipe offers a balanced blend of flavors and ingredients, making it a great option for a quick and delicious home-cooked meal.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gfresh nian gao, sliced 1/4 inch thick
200 gboneless pork loin, thinly sliced
2 tbspvegetable oil
2 clovegarlic, minced
0.5 pcsyellow onion, thinly sliced
200 gnapa cabbage, chopped into 1-inch pieces
1 pcscarrot, julienned

marinade

1 tbspsoy sauce
1 tspcornstarch
0.5 tspsesame oil

sauce

1 tbspdark soy sauce
1 tbsplight soy sauce
1 tbspoyster sauce
0.5 tspsugar
0.5 cupchicken broth
0.25 tspwhite pepper

garnish

2 pcsscallion, chopped

Equipment

wok · large skillet · spatula · mixing bowls · cutting board · knife

The method

Step by step

1
If using pre-packaged nian gao, separate the slices and soak them in warm water for 10-15 minutes to soften; drain well.
About 15 min
Cook’s note: Soaking helps prevent the rice cakes from sticking together and makes them easier to stir-fry.
2
In a medium bowl, combine the pork loin with the marinade ingredients: soy sauce, cornstarch, and sesame oil. Mix well and set aside for at least 10 minutes.
About 10 min
3
In a small bowl, whisk together the sauce ingredients: dark soy sauce, light soy sauce, oyster sauce, sugar, chicken broth, and white pepper. Set aside.
About 2 min
4
Heat vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
Cook’s note: Ensure your wok is hot before adding ingredients for a good stir-fry.
5
Add the marinated pork to the hot wok and stir-fry until it is cooked through and lightly browned, about 2-3 minutes. Remove the pork from the wok and set aside.
About 3 min
Cook’s note: Do not overcrowd the wok; cook in batches if necessary.
6
Add the garlic and yellow onion to the wok and stir-fry for about 1 minute until fragrant.
About 1 min
7
Add the napa cabbage and carrot to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.
About 3 min
8
Add the softened nian gao to the wok with the vegetables. Pour in the prepared sauce.
9
Stir-fry everything together for 3-5 minutes, ensuring the rice cakes are evenly coated with the sauce and have absorbed some of the liquid. They should be tender and chewy.
About 5 min
Cook’s note: If the rice cakes are too sticky, add a splash more chicken broth.
10
Return the cooked pork to the wok and toss to combine and heat through for about 1 minute.
About 1 min
11
Garnish with chopped scallion and serve immediately.

Keep it good

Storage

Store leftover stir-fried rice cakes in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water or broth if needed to prevent drying out.