| Yield | |
|---|---|
| Source | https://drivemehungry.com/stir-fried-shanghai-rice-cakes-chao-nian-gao/ |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | https://drivemehungry.com/stir-fried-shanghai-rice-cakes-chao-nian-gao/ |
| Prep time | 1 hour |
| 1 1⁄2 | Pound | Rice Cakes |
| 3 | Tablespoon | Vegetable Oil |
| 5 | Shitake Mushrooms (thinly sliced) | |
| 5 | Cup | Napa Cabbage (thinly sliced) |
| 1 | Chicken Breast (large, thinly sliced) | |
| 3 | Green Onions (sliced to 3-inch pieces) | |
| 2 | Tablespoon | Soy Sauce |
| 2 | Tablespoon | Dark Soy Sauce |
| 2 | Tablespoon | Oyster Sauce |
| 2 | Teaspoon | Brown Sugar |
| 1 | Teaspoon | Black Vinegar |
| 3 | Clove | Garlic (minced) |
| 2 | Teaspoon | Cornstarch |
1.Combine the ingredients for the sauce in a small bowl soy sauce, dark soy, oyster sauce, brown sugar, vinegar, and garlic and mix it together until the sugar dissolves. In a small bowl mix together cornstarch and chicken. Set aside.
2.Heat a wok on high heat and add the oil. Once the pan is hot, lay the chicken pieces flat on the surface and let it cook for about 1 to 2 minutes or until it's almost cooked through.
3.Next, add the mushrooms and scallions to the pan and stir fry for about 1 minute. Add in the rice cakes and half of the sauce. Stir fry the rice cakes together for 2 – 3 minutes and then add in the chopped cabbage.
4.Add in the rest of the sauce and stir fry everything together for another 2 – 3 minutes or until the rice cakes are soft and chewy and the cabbage has wilted. Taste a rice cake to be sure it's fully softened. Serve immediately.