Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, stir fried sticky rice cakes. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Stir Fried Sticky Rice Cakes is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Stir Fried Sticky Rice Cakes is something which I’ve loved my entire life. They are fine and they look fantastic.
Chicken Rice Cake Noodles Stir Fry 炒年糕 (Nian Gao) Chinese New Year Recipe. Stir-Fried Sticky Rice Cakes (Nian Gao) 炒年糕. Chinese stir-fried rice cakes with pork and leafy greens is known in Chinese as "chǎo niángāo" (炒年糕). It's a popular dish that is also distinctively "Shanghai" to me, as my Shanghainese mom and Chinese rice cakes, or niangao, are made from pounded rice, and have a sticky, chewy texture.
To get started with this recipe, we have to prepare a few components. You can have stir fried sticky rice cakes using 17 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Stir Fried Sticky Rice Cakes:
- Make ready The Meat marinade:
- Take 225 g Pork shoulder or tenderloin
- Make ready 1 teaspoon cornstarch
- Get 1 teaspoon soy sauce
- Take 1 teaspoon oil
- Take Ingredients:
- Get 400 g rice cakes
- Make ready 3 cups cabbage or baby bok coy
- Get 6 dried shiitake mushrooms, soaked in warm water for 1 hour
- Prepare 1 cup fresh shiitake mushrooms
- Make ready 3 spring onion
- Get 5 cloves garlic
- Take 1 tablespoon chinese cooking wine
- Prepare 1 tablespoon dark soy sauce
- Make ready 1 tablespoon light soy sauce
- Get 1 tablespoon oyster sauce
- Make ready Salt and pepper and a pinch of sugar
Those chewy sticky rice cakes are belly satisfying and so delicious, I can eat the entire pan of Korean rice cakes by myself if I let myself into. The quick and easy spicy rice cake stir-fry is surely pleasing and you will be surprised how tasty they are. A quick and easy stir-fried kimchi rice cakes recipe that's satisfyingly chewy and sticky packed with umami and smokey flavours. Rice cakes are usually located in the freezer aisle but they can also be found in the fridge section as well. [optional] Bonito flakes are paper thin shavings of a fermented and. · Stir fried Shanghai rice cakes with shiitake mushrooms & cabbage in a delicious, savory Asian soy based sauce. · This Shanghai rice cake stir-fry is an absolute classic–chopped Shepherd's purse, chicken (or pork), and chewy rice cakes in a flavorful sauce.
Instructions to make Stir Fried Sticky Rice Cakes:
- Slice the pork into thin slices and mix well in a bowl with 1 teaspoon each of cornstarch, soy sauce, and oil.
- Rinse the rice cakes in the water and drain.
- Wash the cabbage and bok coy. If using cabbage, cut into 1 inch slices, if using baby bok coy, just separate the leaves.
- Slice the soaked dried mushrooms and the fresh mushrooms.
- Clean and slice the scallions into 2 inch piece.
- Mince your garlic and set aside.
- Heat the wok over high heat until smoking and add 1 tablespoon oil to coat the wok and sear the pork.
- Add garlic, scallion, cabbage or baby bok coy and the mushrooms. Stir fry on high heat for a minute and add chinese cooking wine.
- Add the rice cakes and mix well, stir fry for 30 seconds and then cover for 1 minutes.
- Remove cover and add the soy sauce, oyster sauce, salt, pepper and sugar. Mix well and stir fry until rice cakes are cooked through but still chewy.
- Plate and serve.
A quick and easy stir-fried kimchi rice cakes recipe that's satisfyingly chewy and sticky packed with umami and smokey flavours. Rice cakes are usually located in the freezer aisle but they can also be found in the fridge section as well. [optional] Bonito flakes are paper thin shavings of a fermented and. · Stir fried Shanghai rice cakes with shiitake mushrooms & cabbage in a delicious, savory Asian soy based sauce. · This Shanghai rice cake stir-fry is an absolute classic–chopped Shepherd's purse, chicken (or pork), and chewy rice cakes in a flavorful sauce. Bring a large pot of water to a boil. On their own, rice cakes don't possess a lot of flavor. But simmer them with stock, and stir-fry them with pork and vegetables, and you're in The rice cakes remain chewy, and absorb the sauce mixture from the pork.
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