Chinese Rice Cakes
Delight your taste buds with the irresistible flavors of Chinese Rice Cakes (Nian Gao), a classic dish that seamlessly blends chewy rice cakes with vibrant veggies and umami-rich seasonings. Perfect as a quick and satisfying meal, this recipe features tender slices of shiitake mushrooms, crisp snow peas, and sweet julienned carrots, all stir-fried to perfection in a delectable sauce made with soy sauce, oyster sauce, and a dash of sesame oil. Whether prepared with freshly made rice cakes or rehydrated store-bought ones, the dish is brought to life with just 20 minutes of prep time and 15 minutes of cooking. Garnished with fresh scallions and delicately infused with garlic, it’s a simple yet elegant meal that pairs beautifully with your favorite Asian-inspired side dishes. Perfect for weeknight dinners or as a comforting indulgence, these Chinese rice cakes are a crowd-pleasing favorite for lovers of savory stir fries.
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Ingredients
- 500 g Chinese rice cakes (nian gao)
- 2 tbsp Vegetable oil
- 3 pieces Garlic cloves (minced)
- 1 medium Carrot (julienned)
- 150 g Snow peas (trimmed)
- 150 g Shiitake mushrooms (sliced)
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- 1 tsp Sugar
- 2 stalks Scallions (sliced)
- 100 ml Water or chicken broth
Directions
Step 1
Soak the Chinese rice cakes in warm water for 2-3 hours if they are dried or packaged in hard form. If they are freshly made and soft, this step is not necessary.
Step 2
Drain the rice cakes and separate any pieces that are stuck together. Set aside.
Step 3
Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Step 4
Add the minced garlic to the wok and stir-fry for 30 seconds until fragrant.
Step 5
Add the carrot, snow peas, and shiitake mushrooms to the wok. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
Step 6
Add the drained rice cakes to the wok and toss them gently with the vegetables.
Step 7
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and sugar. Pour this sauce mixture over the rice cakes and vegetables.
Step 8
Add the water or chicken broth to the wok to help soften the rice cakes further and create a light sauce. Stir and cook for 4-5 minutes, ensuring the rice cakes absorb the sauce and are tender.
Step 9
Turn off the heat and garnish the dish with sliced scallions.
Step 10
Serve hot and enjoy your Chinese rice cakes as a main dish or as part of a larger meal.
Nutrition Facts
| Serving size | (1138.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1672.6 |
| Total Fat 44.1g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2728.9mg | 0% |
| Total Carbohydrate 293.8g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 23.4g | |
| Protein 24.3g | 0% |
| Vitamin D 231IU | 0% |
| Calcium 140.7mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 1373.7mg | 0% |
Source of Calories