Stir-fried Rice Cakes (Nian Gao)
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
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gfresh nian gao, sliced 1/4 inch (0.6 cm) 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 (2.5 cm) 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
Store leftover stir-fried rice cakes in an airtight container in the refrigerator.
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.
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