Savor the authentic flavors of Shanghai with delicious Chao Nian Gao Try this easy stirfry recipe for a perfect meal any time 153 chars
Ingredients
Scale
1 pound fresh or frozen rice cakes (nian gao)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 inch ginger, sliced thinly
1 bell pepper, sliced
1 cup napa cabbage, chopped
1 carrot, julienned
1/2 cup green onions, chopped
1/2 pound pork (or chicken, beef, or tofu), thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and pepper, to taste
Instructions
Prepare the rice cakes: If using fresh rice cakes, soak them in warm water for about 30 minutes until softened. If frozen, thaw while prepping other ingredients.
Heat your pan: Use a large wok or skillet and heat the vegetable oil over medium-high heat.
Cook the aromatics: Sauté minced garlic and sliced ginger for 30 seconds until fragrant.
Add the protein: Stir-fry thinly sliced pork (or chosen protein) until golden brown, about 3-4 minutes.
Veggie time: Add bell pepper, napa cabbage, and carrot, stir-fry for 2-3 minutes.
In with the rice cakes: Drain rice cakes (if soaked) and add to the pan, gently toss with other ingredients.
Add the sauce: Pour in soy sauce, oyster sauce (if using), and sesame oil, tossing everything for about 2 minutes.
Season to taste: Adjust salt and pepper as needed.
Finish with green onions: Stir in green onions and cook for another minute.
Serve hot: Plate and garnish with extra green onions.
Notes
A comforting dish that combines chewy rice cakes with vibrant vegetables and savory meat, infused with the flavors of Shanghai.
