Stir-fried Rice Cakes (Nian Gao)

Ingredients

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  250g

• Water

  Plain, clean water

  1 tbsp or 15g

• Soy sauce

  Made from hydrolyzed vegetable protein

  2 tsp or 12g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Cornstarch

  1 tsp or 3g

• Bok Choy

  1/2 head raw - Whole Foods Market

  200g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Mushrooms

  Shiitake, dried

  6 mushroom or 22g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Wine

  Alcoholic beverage, dessert, sweet

  20g

• Water

  Bottled, perrier

  50g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Soy sauce

  Regular sodium, Shoyu

  1 ½ tsp or 8g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 tbsp or 18g

• Oyster sauce

  Ready-to-serve

  2 tsp or 12g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Stir fry rice cakes

  ½ serving or 250g

Directions

1. Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
2. Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
3. Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
4. If using mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.
5. Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
6. Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even "bed" of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
7. Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
8. Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!
9. Recipe by: Sarah (source: https://thewoksoflife.com/stir-fried-sticky-rice-cakes-nian-gao/)

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