Rice Cakes With Salted Shanghainese Greens Bamboo Shoots And Green Soybeans Recipes

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

Ingredients

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

RICE CAKE SOUP WITH BOK CHOY AND EDAMAME

Rice Cake Soup With Bok Choy and Edamame image

This fresh soup is a riff on something that a Chinese or Korean mom might make, with rice cakes added to bulk it up. You can find the white, oval disks in most Asian supermarkets; they are made with glutinous rice flour and have a chewy texture. They are precooked, but will rehydrate and soak up more liquid in this soup. If you find that they have soaked up too much, simply add a little more broth or water to thin out the soup. Substituting one to two cups of cooked rice to the soup in place of the rice cakes works well if you don't have access to an Asian grocery store.

Provided by Sue Li

Categories dinner, easy, quick, weeknight, noodles, soups and stews, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup vegetable oil
2 medium leeks, trimmed, white and light green parts cut into 1/4-inch rounds
1 bunch scallions (about 6), whites and greens separated, thinly sliced
1 (1-inch) piece fresh ginger, peeled and thinly sliced
Kosher salt and black pepper
4 cups chicken stock
2 medium heads baby bok choy (about 8 ounces), trimmed, stems and leaves divided, stems cut into bite-size pieces
2 cups fresh or frozen rice cakes (about 10 ounces)
1 cup frozen shelled edamame
2 large eggs, lightly beaten
1 tablespoon apple cider vinegar

Steps:

In a pot, heat oil over medium-high. Add leeks, scallion whites and ginger, and season with salt and pepper. Cook, stirring occasionally, until lightly golden at the edges and softened, 7 to 8 minutes.
Add chicken stock and bok choy stems, and bring to a boil over high. Reduce the heat and simmer and cook until the broth is flavorful, about 10 minutes. Add rice cakes and simmer until plump, about 8 minutes.
Add edamame and bok choy leaves and stir until bright green, about 1 minute. Swirl in the beaten eggs in a slow, steady stream, stirring gently to make sure the eggs form long ribbons. Stir in the vinegar; season with salt and pepper. Divide among bowls and top with remaining scallion greens.

RICE CAKES WITH SALTED SHANGHAINESE GREENS, BAMBOO SHOOTS, AND GREEN SOYBEANS

Rice Cakes With Salted Shanghainese Greens, Bamboo Shoots, and Green Soybeans image

This recipe for stir-fried rice cakes comes from the comprehensive Chinese cookbook All Under Heaven by Carolyn Phillips.

Provided by Carolyn Phillips

Number Of Ingredients 8

Ingredients

3 tablespoons peanut or vegetable oil
4 green onions, trimmed and chopped
1 winter bamboo shoot, defrosted if frozen and peeled and blanched if fresh, cut into julienne (about 1 cup)
1 cup shelled green soybeans (edamame), defrosted
About 1 cup (6 ounces) chopped salted Shanghainese greens (or store-bought), rinsed, squeezed dry, and any large pieces chopped (see note)
12 ounces (about 2 1/4 cups) sliced Ningbo-style rice cakes, slices separated, if necessary
2 tablespoons Shaoxing rice wine
1 cup boiling water

Steps:

Place a wok over high heat and add the oil. Toss in the green onions and stir them around to release their fragrance. Before they start to brown, add the bamboo shoot and soybeans. Toss these in the hot oil for about 1 minute to heat them through, then add the salted greens. Toss these together for about 30 seconds and then add the rice cakes.
After you stir-fry the rice cakes for a minute or so, pour the rice wine and boiling water around the edge of the wok. Continue to toss the rice cakes until most of the liquid has been absorbed. Taste and adjust the seasoning, if necessary. Serve hot in bowls.

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