Chao Nian Gao (Shanghai Stir-Fried Rice Cakes)

Name: Chao Nian Gao (Shanghai Stir-Fried Rice Cakes)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons canola oil; 3 garlic cloves, finely chopped; 1 piece fresh ginger, peeled finely chopped (2 inch); 3 ounces rice cakes, sliced 1/6 inch thick at an angle (fresh or frozen, thawed); 1 cup canned bamboo shoot, thinly sliced; 1/2 small head napa cabbage, cored thinly sliced; 1/4 cup soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon chili bean sauce (doubanjiang); 1 teaspoon sugar; 5 ounces spinach; 1 cup bean sprouts; 1 teaspoon toasted sesame oil

Submitted by Member 610488

"Chewy rice cakes add texture and depth to this vegetarian stir-fry."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 4

ingredients

3 tablespoons canola oil
3 garlic cloves, finely chopped
1 piece fresh ginger, peeled finely chopped (2 inch)
3 ounces rice cakes, sliced 1/6 inch thick at an angle (fresh or frozen, thawed)
1 cup canned bamboo shoot, thinly sliced
¹⁄₂ small head napa cabbage, cored thinly sliced
¹⁄₄ cup soy sauce
1 tablespoon dark soy sauce
1 tablespoon chili bean sauce (doubanjiang)
1 teaspoon sugar
5 ounces spinach
1 cup bean sprouts
1 teaspoon toasted sesame oil

directions

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.