Stir fried rice cakes
Stir fried rice cakes, from above
Non vegShanghai

Stir fried rice cakes

Chewy rice cake slices stir fried with pork and cabbage. Comfort with bounce.

30 minTime
17 gProtein each
mildSpice
Higher every year2 chapters · 1 min read

Make it your way

Grandma's wayChewy rice cake slices with pork and napa cabbage.
The original
600kcalsame
17 gproteinsame
3 gfibresame
30minutessame

Chao nian gao, Shanghai home style.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Korean rice cakes450 g sliced rice cakes, soaked
Pork150 g, in strips
Soy sauce1½ tbsp
Dark soy sauce2 tsp
Cornflour (cornstarch)1 tsp
Cooking oil (vegetable oil)2 tbsp
Napa cabbage (wombok, chinese leaf)¼ head, sliced
Dried shiitake mushrooms4, soaked and sliced
Sugar1 tsp
Water⅓ cup
Spring onion (green onion, scallion)2, sliced

Method

4 steps
  1. 1Soak the rice cakes in water while you prep, then drain.
  2. 2Coat the pork in a little soy and the cornflour, then fry in hot oil until browned. Add mushrooms and cabbage and cook 2 minutes.
  3. 3Add the rice cakes, soy sauces, sugar and water. Cover 2 minutes, then toss until the liquid is absorbed.
  4. 4Finish with spring onion.
Serve it like this

Serve on a warm plate straight from the wok, spring onion on top, with chilli oil on the side.

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Make it a meal

What goes with Stir fried rice cakes: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scallion pancakes50 min
Bread or rice Yunnan pineapple rice60 min
On the side Egg drop soup15 min
On the side Smashed cucumber salad15 min
To drink Doujiang40 min
Something sweet Eight treasure rice90 min
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