- 10 Min. Prep
- 10 Min. Cook
- 4 Servings
- 433 Calories
Stir-Fry Rice Cake (Nian Gao) is a popular dish in many people’s memories. Usually defined as “Shanghainese” classic, the chewiness of the Nian Gao makes it a savory, filling stir-fry that would surely satisfy both your stomach and taste buds.
- 2 tbsp extra light olive oil, separated
- 4 ounces pork belly, sliced into strips
- 3 pieces shiitake mushrooms, sliced
- 3 stalks scallions, separated the white and green parts
- Pinch of salt
- 1 1/2 pound rice cake (nian gao)
- 4 leaves Napa cabbage, cut into 1-inch pieces
- 6 tbsp water
- Seasoning: 2 tbsp Knorr Liquid Seasoning, 1/2 tbsp dark soy sauce, 1 tbsp rice vinegar, 1/2 tbsp Knorr chicken broth mix, Pinch of white pepper, 1/4 tsp sugar, 1/2 tsp sesame oil
Cut the white part of scallions into 1/2-inch pieces. Cut the green part of the scallions into 1-inch pieces.
Thinly slice the shiitake mushrooms.
Cut the pork belly into bite-size pieces.
To make the seasoning:
In a bowl, add in the Knorr liquid seasoning (you can use Knorr liquid seasoning in stir-fry, stew, dipping sauce, or as a part of your marinade.), dark soy sauce, rice vinegar, Knorr chicken broth mix (Knorr chicken broth mix will help to boost chicken umami flavors. You could also use it in stir-fry, soup, or as a part of your marinade.), white pepper, sugar, and sesame oil. Mix well.
In a well season wok, over high heat, heat it until smoking hot. Add 1 tablespoon of extra light olive oil (or other high smoking point oil), and the pork belly. Stir fry until lightly browned, 1 minute. Add the shiitake mushrooms, white part of scallions, and salt. Stir-fry 1 minute. Take them out and set them aside.
In the same wok, over high heat, heat it until smoking hot. Add 1 tablespoon of extra light olive oil, and the rice cake and stir fry until lightly browned, 2 minutes.
Turn to medium heat, and return the pork belly, shiitake mushrooms, and scallions mixture. Also add the Napa cabbage and water. Cover the lid and let it cook for about 3 minutes.
Uncover the lid, add the seasoning, and mix. Lastly, garnish with the green part of the scallions.