Rice Cakes With Salted Shanghainese Greens Bamboo Shoots And Green Soybeans Recipes
CHAO NIAN GAO (SHANGHAI STIR-FRIED RICE CAKES)
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
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
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
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
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
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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