Stir Fried Sticky Rice Cakes
Stir Fried Sticky Rice Cakes

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, stir fried sticky rice cakes. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Stir Fried Sticky Rice Cakes is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Stir Fried Sticky Rice Cakes is something which I have loved my entire life.

Stir-fried Rice Cakes: Recipe Instructions Start by preparing your meat. Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Nian Gao can also mean sticky rice cakes that are fried in egg (savory) or fried with sugar (sweet). Rice cake is called nian gao, or "sticky cake," in Mandarin.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have stir fried sticky rice cakes using 17 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Stir Fried Sticky Rice Cakes:
  1. Take The Meat marinade:
  2. Get 225 g Pork shoulder or tenderloin
  3. Get 1 teaspoon cornstarch
  4. Prepare 1 teaspoon soy sauce
  5. Prepare 1 teaspoon oil
  6. Prepare Ingredients:
  7. Make ready 400 g rice cakes
  8. Get 3 cups cabbage or baby bok coy
  9. Get 6 dried shiitake mushrooms, soaked in warm water for 1 hour
  10. Take 1 cup fresh shiitake mushrooms
  11. Get 3 spring onion
  12. Prepare 5 cloves garlic
  13. Take 1 tablespoon chinese cooking wine
  14. Prepare 1 tablespoon dark soy sauce
  15. Take 1 tablespoon light soy sauce
  16. Make ready 1 tablespoon oyster sauce
  17. Prepare Salt and pepper and a pinch of sugar

Make the sauce: combine broth, hoisin, ginger, cornstarch, sesame oil, and tamari. Add the pork belly and sear, not stirring. Once browned and caramelized on one side, stir-fry until the pork belly is opaque. Add rice cake slices and stir fry slightly before adding stock and mushroom soaking liquids, just enough to cover the ingredients.

Steps to make Stir Fried Sticky Rice Cakes:
  1. Slice the pork into thin slices and mix well in a bowl with 1 teaspoon each of cornstarch, soy sauce, and oil.
  2. Rinse the rice cakes in the water and drain.
  3. Wash the cabbage and bok coy. If using cabbage, cut into 1 inch slices, if using baby bok coy, just separate the leaves.
  4. Slice the soaked dried mushrooms and the fresh mushrooms.
  5. Clean and slice the scallions into 2 inch piece.
  6. Mince your garlic and set aside.
  7. Heat the wok over high heat until smoking and add 1 tablespoon oil to coat the wok and sear the pork.
  8. Add garlic, scallion, cabbage or baby bok coy and the mushrooms. Stir fry on high heat for a minute and add chinese cooking wine.
  9. Add the rice cakes and mix well, stir fry for 30 seconds and then cover for 1 minutes.
  10. Remove cover and add the soy sauce, oyster sauce, salt, pepper and sugar. Mix well and stir fry until rice cakes are cooked through but still chewy.
  11. Plate and serve.

Once browned and caramelized on one side, stir-fry until the pork belly is opaque. Add rice cake slices and stir fry slightly before adding stock and mushroom soaking liquids, just enough to cover the ingredients. Add sliced cabbage leaves and mix well. Add oyster sauce, pepper, and the rest of the oil as needed. Stir constantly to prevent rice cakes from sticking too much.

So that’s going to wrap this up for this exceptional food stir fried sticky rice cakes recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!