Rice Ovalettes with Pork and Vegetables Stir Fry Recipe (Chao Nian Gao)
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.
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
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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.
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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.
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Wash and chop vegetables (onion, carrots, baby bok choy, and scallions) into bite sized pieces and mince garlic. Set aside.
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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.
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dd pork mixture, stir fry for 5-6 minutes until no longer pink.
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Meanwhile add the rice cakes to boil in boiling water for 3 minutes, stirring once in awhile.
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Add scallions and bok choy to the pork and vegetables and stir fry 1 minute.
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When the rice cakes start floating, use a slotted spoon or strainer to transfer the noodle cakes directly into the wok.
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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.
Recipe 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.