Chinese Rice Cakes Chao Nian Gao Recipes

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CHINESE RICE CAKES - CHAO NIAN GAO



Chinese Rice Cakes - Chao Nian Gao image

A big bowl of these chewy stirfried rice cakes is perfect carby, savory comfort food.

Provided by Heather

Categories     Dinner     Lunch     Side Dish

Time 40m

Number Of Ingredients 15

3 tablespoons soy sauce
2 tablespoons xiaoxing wine
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
2 teaspoons sesame oil
1 teaspoon rice wine vinegar
2 tablespoons brown sugar
1 teaspoon fish sauce
2 green onions (sliced)
1 pound rice cakes
2 portobello mushrooms (sliced)
1 onion (chopped)
2 cloves garlic (minced)
1/2 small head cabbage (chopped)
1 1/2 pounds fish cakes (sliced)

Steps:

  • Mix all the sauce ingredients together, then set aside.
  • Place the rice cakes in a medium bowl, and add water to cover. Let soak for at least 1 hour, up to overnight. They won't be soft to the touch yet, but this will help them soften up when you cook them.
  • In a large skillet or wok, heat a thin layer of oil over medium-high heat. Add the mushrooms, and cook for 10-15 minutes, or until browned and any liquid that the mushrooms have exuded has evaporated. Add the onion, garlic and cabbage; saute for 5-10 minutes, or until the onions are slightly translucent and the cabbage is wilted.
  • Drain the rice cakes. Add the rice cakes, sauce and fish cakes. Saute until the rice cakes are chewy (they'll look less matte, but you can also taste one), the sauce coats everything, and the fish cakes are warmed through. Serve hot.

Nutrition Facts : Calories 409 kcal, ServingSize 1 serving

CHAO NIAN GAO (SHANGHAI STIR-FRIED RICE CAKES)



Chao Nian Gao (Shanghai Stir-Fried Rice Cakes) image

Make and share this Chao Nian Gao (Shanghai Stir-Fried Rice Cakes) recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons canola oil
3 garlic cloves, finely chopped
1 piece fresh ginger, peeled finely chopped (2 inch)
3 ounces rice cakes, sliced 1/6 inch thick at an angle (fresh or frozen, thawed)
1 cup canned bamboo shoot, thinly sliced
1/2 small head napa cabbage, cored thinly sliced
1/4 cup soy sauce
1 tablespoon dark soy sauce
1 tablespoon chili bean sauce (doubanjiang)
1 teaspoon sugar
5 ounces spinach
1 cup bean sprouts
1 teaspoon toasted sesame oil

Steps:

  • Heat oil in a 14 inch wok or large skillet over medium-high heat.
  • Add garlic and ginger. Cook, stirring constantly, until fragrant (1 minute). Add rice cakes, bamboo and cabbage. Cook, until cabbage is wilted (4-5 minutes).
  • Stir in soy sauces, chile-bean sauce and sugar. Cook until slightly thick (2-3 minutes). Stir in spinach, bean sprouts and sesame oil. Cook, stirring constantly, until spinach is wilted, about 2 minutes more.

Nutrition Facts : Calories 232.8, Fat 12.6, SaturatedFat 1.1, Sodium 1358.2, Carbohydrate 25.3, Fiber 3.2, Sugar 4, Protein 7

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