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Rice Ovalettes with Pork and Vegetables Stir Fry Recipe (Chao Nian Gao). This pork and vegetable stir fry with Korean rice ovalettes is loaded with colorful vegetables, and very satisfying. It's free of 6 out of 8 top allergens and can be easily adapted to be soy free and/or gluten free as needed. nutfreewok.com

Rice Ovalettes with Pork and Vegetables Stir Fry Recipe (Chao Nian Gao)

Course: dinner, lunch
Cuisine: Asian, Chinese Stir Fry, Taiwanese
Keyword: Chow nian gao, rice cake stir fry
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 318kcal
Author: Sharon Wong at Nut Free Wok
Cost: $10
This delicious and satisfying stir fry can feed a crowd! A family of four can enjoy and then have leftovers the next day. You will need a pot to boil the rice cakes and a large nonstick frying pan to stir fry the vegetables and then add the cooked rice cakes later.
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Ingredients

  • 2 pounds rice oval cakes fresh, refrigerated
  • 1 pound ground pork
  • 1 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 sweet onion chopped
  • 3-4 carrots julienne (1.5 cups)
  • 2-3 cloves garlic minced
  • 10-12 baby baby bok choy chopped
  • 4 scallions chopped
  • 2 teaspoons olive oil
  • 2 tablespoon dark soy sauce or light/thin soy sauce

Instructions

  • Fill a 4 quart or larger pot half way with water and bring to a boil on medium heat. While waiting for the water to boil, separate the fresh rice cake pieces that are stuck together. Set aside until the water starts to boil.
  • In the meantime, combine ground pork with 2 tablespoons of soy sauce, sesame oil, and sugar and mix. Add cornstarch to the pork, stir, and set aside.
  • Wash and chop vegetables (onion, carrots, baby bok choy, and scallions) into bite sized pieces and mince garlic. Set aside.
  • Heat up a wok or a large non-stick frying pan on medium heat until a drop of water sizzles. Add oil and swirl pan to coat, add onions and carrots, stir fry for 2 minutes until slightly browned. Add garlic stir fry for 1 minute.
  • dd pork mixture, stir fry for 5-6 minutes until no longer pink.
  • Meanwhile add the rice cakes to boil in boiling water for 3 minutes, stirring once in awhile.
  • Add scallions and bok choy to the pork and vegetables and stir fry 1 minute.
  • When the rice cakes start floating, use a slotted spoon or strainer to transfer the noodle cakes directly into the wok.
  • Add 2 tablespoons of dark soy sauce or stir fry sauce and keep stir-frying for a minute or two until the sauce is absorbed. Serve family style in a large platter.

Notes

If using dried rice cakes (shelf stable, not refrigerated), soak in a large bowl of cold water for 24 hours and drain.
Nutrition facts are approximate.

Nutrition

Calories: 318kcal | Carbohydrates: 34g | Protein: 15g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 527mg | Potassium: 330mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10171IU | Vitamin C: 69mg | Calcium: 188mg | Iron: 2mg