Recipe

RICE CAKE STIR-FRY/NIAN GAO⠀⠀

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RICE CAKE STIR-FRY/NIAN GAO⠀⠀
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By @hannah__chia .⠀⠀
Recipe:⠀⠀
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Ingredients: * 16 oz package fresh rice cakes (if using frozen, soak in water for a few minutes before using)⠀⠀
* 2 cloves garlic, minced⠀⠀
* 1 slice ginger, julienned⠀⠀
* 1 tbsp cooking oil⠀⠀
* 3 scallions, sliced into 2-inch pieces⠀⠀
* 3-4 cups napa cabbage (sliced) or baby bok choy (washed and leaves separated)⠀⠀
* 1 cup fresh snow peas, trimmed⠀⠀
* 1 1/2 cups fresh bean sprouts⠀⠀
* 1/2 red bell pepper, cut into strips⠀⠀
* 3 oz pressed/dry tofu, cut into thin strips (optional)⠀⠀
* 1 tbsp shaoxing cooking wine⠀⠀
* 1 tbsp + 1 tsp dark soy sauce⠀⠀
* 1 tbsp light soy sauce⠀⠀
* 1 tbsp vegetarian oyster sauce⠀⠀
* ¼ teaspoon sugar⠀⠀
* pinch of ground white pepper⠀⠀
INSTRUCTIONS⠀⠀
Rinse the rice cakes in water and drain. Heat a wok or large non-stick pan over high heat until smoking and add 1 tbsp oil to coat. Add the minced garlic, ginger, mushrooms, and tofu, and stir fry for 1 minute. Add in scallions, cabbage or bok choy, snow peas, bean sprouts, and bell pepper. Stir fry for another minute, then add in shaoxing wine and rice cakes, folding until well combined. Cover for one minute, and continue mixing until the rice cakes are cooked through but still chewy. Taste and adjust seasoning if needed. Serve immediately. Will store in fridge for 2-3 days⠀
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🥑🥑🍅 Get our 28-day vegan meal plan & vegan cooking guide 👉 @recipesforvegan (link in bio)⠀.⠀⠀
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