Homemade Stir Fried Rice Cakes (Chao Nian Gao 炒年糕)

Name: Homemade Stir Fried Rice Cakes (Chao Nian Gao 炒年糕)
Yield: 2 servings

May 25, 2020 · in Noodles

These homemade rice cakes are like noodles but thicker and chewier in the best way by absorbing sauce for the most satisfying bite. A staple of our dinner table when we wanted memories of eating at Din Tai Fung or Chinese New Year, this easy throw together quarantine dish is versatile with whatever vegetables you have, in my case we had dried mushrooms, bok choy, and carrots. You can also buy rice cakes if you don't want to make them at home at any Asian food market prepackaged and they're just as tasty!

–Frankie

Yield

2 servings

Time

30 minutes

Ingredients

Rice cakes

1 + 3/4 cups rice flour

1 cup glutinous rice flour

1 1/4 cup water

1 tablespoon olive oil

Stir Fry

2 cup shittake mushrooms, sliced
2 carrot, sliced thin
1 baby bok choy, chopped
2 garlic cloves, sliced
2 scallions

Sauce

3/4 cup chicken broth
1/2 tsp soy sauce
1/2 tsp salt
1/4 tsp sugar
1/4 tsp ginger, grated

Preparation

Make rice cakes (the night before)

Mix together rice flour, glutinous rice flour, and water in a mixing bowl and knead until smooth. When your almost done, add olive oil and knead it into the dough until the oil is fully incorporated. Press dough into a oiled, glass tupperware and place tupperware in a steamer. Steam for 30 minutes until firm to touch. Let it cool down for 10 minutes.

Once slightly cooled, scrape steamed dough from tupperware onto a large sheet of parchment paper.* Using the parchment paper as a cover, knead the dough until smooth. When you're done kneading, slice the dough into quarters and roll into four long logs the thickness of hot dogs. Wrap each log in plastic wrap and place in the fridge to harden overnight.

After a night in the fridge, take the rice cake logs out and slice in 1/4-1/2 inch diagonal slices. Set aside until stir frying.

Slice vegetables

Thinly slice vegetables. If you have dried shitakke mushrooms, soak beforehand for 20-30 minutes until soft, then drain and slice.

Sliced vegetables — If you have dried shitakke mushrooms, soak beforehand for 20-30 minutes until soft, then drain and slice.

Stir fry and serve

On medium heat in a generously oiled pan, add garlic and sauteé until lightly browned. Add carrots and continuously stir and sauteé until easily pierced through with knife. Add mushrooms and cook for another 2-3 minutes until the mushrooms have softened. Add sauce, rice cakes, and bok choy and continuously mix until the rice cakes have softened and the sauce is incorporated, about 2-3 minutes. Remove from heat and top with some fresh scallions and chopped nuts, and salt to taste, serve.