Ingredients:
- 400g Shanghai rice cakes Nian Gao
- 200g Napa cabbage, sliced
- 150g sliced pork or beef
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 cup chicken or vegetable broth
- 2 green onions, chopped
- Sesame oil for drizzling
- Salt to taste
Instructions:
To soften, soak the Shanghai rice cakes Nian Gao in warm water for approximately half an hour
After draining, set aside
Combine the soy sauce, oyster sauce, sugar, and white pepper in a small bowl
Put aside
Over high heat, preheat a wok or large skillet
Add the minced garlic and vegetable oil
Stir-fry briefly to release the aroma
Stir-fry the beef or pork slices until they turn brown and are no longer pink
Stir-fry the sliced Napa cabbage for two to three minutes, or until it wilts
Before they start to turn golden, add the soaked Shanghai rice cakes Nian Gao to the wok and stir-fry for about three minutes
Pour in the vegetable or chicken broth along with the soy sauce mixture
Stir-fry the rice cakes for an additional three to four minutes, or until they absorb the sauce and soften
If necessary, add more salt to the seasoning after tasting it
Add the chopped green onions and continue cooking for a minute more
For extra taste, drizzle a little sesame oil over it
Enjoy your Shanghai Stir-Fried Rice Cakes while they're hot!
