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 porcje
Cuisine: chinese
Ingredients: 500 g fresh nian gao sliced 1/4 inch thick; 200 g boneless pork loin thinly sliced; 1 łyżka soy sauce; 1 łyżeczka cornstarch; 0,5 łyżeczka sesame oil; 2 łyżka vegetable oil; 2 ząbek garlic minced; 0,5 szt. yellow onion thinly sliced; 200 g napa cabbage chopped into 1-inch pieces; 1 szt. carrot julienned; 1 łyżka dark soy sauce; 1 łyżka light soy sauce; 1 łyżka oyster sauce; 0,5 łyżeczka sugar; 0,5 szklanka chicken broth; 0,25 łyżeczka white pepper; 2 szt. 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać gluten, mięczaki, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

500 gfresh nian gao, sliced 1/4 inch thick
200 gboneless pork loin, thinly sliced
2 łyżkavegetable oil
2 ząbekgarlic, minced
0,5 szt.yellow onion, thinly sliced
200 gnapa cabbage, chopped into 1-inch pieces
1 szt.carrot, julienned

marinade

1 łyżkasoy sauce
1 łyżeczkacornstarch
0,5 łyżeczkasesame oil

sauce

1 łyżkadark soy sauce
1 łyżkalight soy sauce
1 łyżkaoyster sauce
0,5 łyżeczkasugar
0,5 szklankachicken broth
0,25 łyżeczkawhite pepper

garnish

2 szt.scallion, chopped

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
If using pre-packaged nian gao, separate the slices and soak them in warm water for 10-15 minutes to soften; drain well.
Około 15 min
Wskazówka kucharza: 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.
Około 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.
Około 2 min
4
Heat vegetable oil in a large wok or skillet over medium-high heat.
Około 1 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 1 min
7
Add the napa cabbage and carrot to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
11
Garnish with chopped scallion and serve immediately.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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.