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Shanghai Stir-Fried Rice Cakes (Chao Nian Gao)
4-6
Steps
- Heat oil in a 14" wok over medium-high heat. Add garlic and ginger; cook, stirring constantly, until fragrant, about 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.
Originally published at Saveur.com. Reproduced for personal collection.
