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Chao Nian Gao (Shanghai Stir-Fried Rice Cakes)

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“Chewy rice cakes add texture and depth to this vegetarian stir-fry.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a 14 inch wok or large skillet over medium-high heat.
  2. 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).
  3. 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.

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