Stir fried rice cake
I recently discovered this kind of rice cakes, nián gāo, which is a kind of sliced oval fresh rice noodle. Incredibly practical, just pop them straight in the pan without preparation, and deliciously chewy texture, a bit like a Chinese gnocchi. Since I prefer to cook without meat, here is a vegan version
Stir fried rice cake
I recently discovered this kind of rice cakes, nián gāo, which is a kind of sliced oval fresh rice noodle. Incredibly practical, just pop them straight in the pan without preparation, and deliciously chewy texture, a bit like a Chinese gnocchi. Since I prefer to cook without meat, here is a vegan version
Cooking Instructions
- 1
Soak the mushrooms in some hot water
- 2
Slice the garlic thinly and fry it briefly in a hot wok in some oil
- 3
Slice the mushrooms and stir fry briefly
- 4
Cut the greens in bite size bits of necessary and stir fry briefly.
- 5
Slice the tofu and cut the scallions in 2 cm lengths, and add to the pan with the rice cakes
- 6
Stir fry for a minute, then add the Shaoxing wine, letting the alcohol evaporate then cover for a minute
- 7
Add the sugar, oyster sauce, soy sauces and a little of the water from the mushrooms and stir fry until everything is evenly coated.
- 8
Add a few drops of sesame oil, season with salt and pepper and serve
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