Stir-fried Rice Cakes (Nian Gao)

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1. 1

   If using pre-packaged nian gao, separate the slices and soak them in warm water for 10-15 minutes to soften; drain well.

   Ongeveer 15 min

   Tip van de kok: Soaking helps prevent the rice cakes from sticking together and makes them easier to stir-fry.

2. 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.

   Ongeveer 10 min

3. 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.

   Ongeveer 2 min

4. 4

   Heat vegetable oil in a large wok or skillet over medium-high heat.

   Ongeveer 1 min

   Tip van de kok: Ensure your wok is hot before adding ingredients for a good stir-fry.

5. 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.

   Ongeveer 3 min

   Tip van de kok: Do not overcrowd the wok; cook in batches if necessary.

6. 6

   Add the garlic and yellow onion to the wok and stir-fry for about 1 minute until fragrant.

   Ongeveer 1 min

7. 7

   Add the napa cabbage and carrot to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.

   Ongeveer 3 min

8. 8

   Add the softened nian gao to the wok with the vegetables. Pour in the prepared sauce.

9. 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.

   Ongeveer 5 min

   Tip van de kok: If the rice cakes are too sticky, add a splash more chicken broth.

10. 10

    Return the cooked pork to the wok and toss to combine and heat through for about 1 minute.

    Ongeveer 1 min

11. 11

    Garnish with chopped scallion and serve immediately.