Stir-fried Rice Cakes (Nian Gao)

2 hrs 40 min (mostly marinating)Serves 4

Chewy rice cakes stir-fried with pork, vegetables and shiitake mushrooms in a savory soy-oyster sauce.

prepSoak dried shiitake mushrooms in water for 2 hours until reconstituted; reserve soaking liquid
225 g pork shoulder or loin, julienned	Marinate pork 20–30 min	Heat wok; stir-fry pork & garlic until opaque	Add mushrooms; stir-fry 1 min	Stir in scallions, bok choy & wine; stir-fry 30 sec	Top with rice cakes, add water, cover & steam 2 min	Uncover; add sesame oil, soy sauces, oyster sauce, pepper & sugar; stir-fry 1 min	Season with salt; stir-fry until rice cakes chewy & coated
15 ml water
10 ml light soy sauce
2.5 ml sesame oil
0.5 g white pepper
5 ml vegetable oil
5 g cornstarch
2 cloves garlic, coarsely chopped
45 ml vegetable oil
450 g rice cakes	Rinse rice cakes; wash bok choy & scallions
225 g baby bok choy (or napa cabbage)
3 scallions, cut on a diagonal into 2.5 cm pieces
6 dried shiitake mushrooms, soaked 2 hours until reconstituted, thinly sliced
15 ml Shaoxing wine
1/2–3/4 cup / 120–180 ml water (or mushroom soaking liquid)
2.5 ml sesame oil
7.5 ml dark soy sauce
15 ml light soy sauce
10 ml oyster sauce
0.5 g ground white pepper
2.5 g sugar
salt, to taste

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