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My Dad's Stir-fried Rice Cake Recipe (炒年糕)

Discover this aromatic stir-fried rice cake recipe from my dad! Perfectly chewy rice cakes tossed with vegetables and flavorful seasonings for a satisfying meal.
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Course: Dinner, Lunch, Side Dish
Cuisine: Asian, Chinese, Shanghainese
Keyword: nian gao, stir fried rice cakes

Ingredients

BOILING RICE CAKES

  • 1 tbsp olive or avocado oil
  • 2 lb rice cakes

REMAINING INGREDIENTS

  • 1 tbsp olive or avocado oil
  • ¾ lb pork belly cut into bite-sized pieces
  • 6 large shiitake mushrooms sliced
  • ½ lb cauliflower cut into pieces
  • 3-4 stalks Chinese celery cut into 2 inch pieces
  • 2 tbsp Shaoxing wine
  • 1 tsp sea salt
  • 2 tsp sugar
  • 2 tbsp less sodium soy sauce
  • 1 tsp chicken bouillon powder

Instructions

  • Gather all your ingredients.

BOILING RICE CAKES

  • Boil some water in a large wok or pan (enough to submerge all the rice cakes). Add 1 tbsp of oil in the boiling water, then add the rice cakes, stirring to prevent sticking. When the rice cakes are softened (about 1-2 minutes), strain, then immediately soak in ice cold water to stop the cooking process. Drain then set the rice cakes aside.

STIR-FRYING

  • Over medium heat, heat 1 tbsp olive/avocado oil in a large nonstick pan or wok, swirling to coat evenly, then stir-fry the pork belly for about 2-3 minutes (or about 80% cooked).
  • Add shiitake mushroom slices, cauliflower and celery, then stir ingredients together. Add Shaoxing wine around the rim of the pan, then close the lid and cook for 4-5 minutes. If your pan appears too dry, you can add some water, 1 tbsp at a time.
  • Remove the lid, then add rice cakes. Stir-fry for another 3-4 minutes.
  • Add sea salt, sugar, soy sauce and chicken bouillon powder and stir fry until all the seasonings are well incorporated, about 2-3 minutes, and all the ingredients are fully cooked.
  • Plate and serve! Enjoy!

Video

Notes

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