Adapted from The Woks of Life
- some marinated meat (I used leftover chicken dumpling filling)
- 1 pound rice cakes (I had frozen from my aunt)
- 8 ounces baby bok choy
- 2 cloves garlic, coarsely chopped
- 3 scallions, cut diagonally in 2.5 cm pieces
- 6 shiitake mushrooms (I had fresh! from SkyFoods)
- 3 tablespoons vegetable oil
- 1 tablespoon Shaoxing wine
- 1/2-3/4 cup water
- 1/2 teaspoon sesame oil
- 1 1/2 teaspoons dark soy sauce
- 1 tablespoon light soy sauce
- 2 teaspoons oyster sauce
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon sugar
- salt, to taste
- Marinate the julienned protein with light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch for 20-30 minutes.
- 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.
- Thoroughly wash the baby bok choy. Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. Also prepare the garlic and scallions.
- If using fresh mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.
- 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.
- 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).
- 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.
- 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!
Apparently, stir-fried rice cakes are known in Chinese as “chao niángāo” (炒年糕), which is different from the sweet nian gao “cake” that is also traditional New Year’s fare. We substituted with ground chicken because of dietary preferences in the party, and we had some leftover carrot matchsticks from the summer rolls. This would have been an even more elaborate dish to make, but thankfully there was a real wok! And thankfully there were multiple hands on deck to help with the preparation. No one had ever tried something like this before, so it was a fun experiment! ^_^