Can I use dried rice cakes?
Yes, but they will require a longer soaking time, typically 2-4 hours in cold water, or until pliable, before proceeding with the recipe.
LUNCH
Savory Stir-fried Rice Cakes with Pork and Napa Cabbage
Discover a delightful and hearty meal with these stir-fried rice cakes. Chewy nian gao, succulent shredded pork, and crisp Napa cabbage are tossed in a rich, savory sauce, creating a comforting dish that's perfect for a satisfying lunch or dinner.
HOW TO MAKE IT
Let's cook.
01
Soak the sliced rice cakes in hot water for 10 minutes to soften them, then drain well.
02
In a small bowl, combine soy sauce, oyster sauce, sugar, and chicken broth to make the stir-fry sauce. Set aside.
03
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shredded pork and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the pork from the wok and set aside.
04
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for 30 seconds until fragrant.
05
Add the sliced Napa cabbage to the wok and stir-fry for 2-3 minutes until slightly tender-crisp.
06
Return the cooked pork to the wok. Add the softened rice cakes and pour in the prepared stir-fry sauce.
07
Toss everything together gently and stir-fry for 3-5 minutes, or until the rice cakes are tender and chewy and the sauce has thickened and coated all ingredients. Serve immediately.
About This Recipe
Discover a delightful and hearty meal with these stir-fried rice cakes. Chewy nian gao, succulent shredded pork, and crisp Napa cabbage are tossed in a rich, savory sauce, creating a comforting dish that's perfect for a satisfying lunch or dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, marinate the shredded pork with 1 teaspoon of cornstarch and 1 teaspoon of soy sauce for 10 minutes before cooking. Ensure your wok or skillet is hot before adding ingredients to achieve a good sear and prevent sticking.
Easy Substitutions
You can substitute pork loin with chicken breast or firm tofu for a different protein. Bok choy or spinach can be used instead of Napa cabbage. For a vegetarian version, omit the pork and use vegetable broth.
Storage & Reheating
Store leftover stir-fried rice cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat with a splash of water or broth to prevent drying out.
Serving Suggestions
Serve this dish as a standalone lunch or pair it with a side of steamed white rice to soak up the delicious sauce. A sprinkle of toasted sesame seeds or chopped green onions can add a nice garnish. For a complete meal, consider serving with a light clear soup.
Common Mistakes
Overcooking the rice cakes can make them mushy; ensure they are just tender and chewy. Not soaking the rice cakes enough will result in hard, unappetizing pieces. Overcrowding the wok can steam the ingredients instead of stir-frying them, leading to a less flavorful and crisp dish. Using too much sauce can make the dish overly salty or watery.
Frequently Asked Questions
What if I don't have oyster sauce?
You can substitute it with a bit more soy sauce and a pinch of sugar, or a vegetarian oyster sauce if available.
How do I prevent the rice cakes from sticking?
Ensure your wok is well-oiled and hot before adding the rice cakes, and stir-fry continuously to keep them moving.
MORE TO KNOW
The key to perfectly stir-fried rice cakes is to ensure they are adequately softened before adding them to the wok. Soaking them in hot water helps achieve that desirable chewy texture without them becoming too hard or breaking apart during cooking. Don't overcrowd your wok; cook in batches if necessary to maintain high heat and achieve proper stir-frying.
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