Chinese Rice Cakes
Delight your taste buds with the irresistible flavors of Chinese Rice Cakes (Nian Gao), a classic dish that seamlessly blends chewy rice cakes with vibrant veggies and umami-rich seasonings. Perfect as a quick and satisfying meal, this recipe features tender slices of shiitake mushrooms, crisp snow peas, and sweet julienned carrots, all stir-fried to perfection in a delectable sauce made with soy sauce, oyster sauce, and a dash of sesame oil. Whether prepared with freshly made rice cakes or rehydrated store-bought ones, the dish is brought to life with just 20 minutes of prep time and 15 minutes of cooking. Garnished with fresh scallions and delicately infused with garlic, it’s a simple yet elegant meal that pairs beautifully with your favorite Asian-inspired side dishes. Perfect for weeknight dinners or as a comforting indulgence, these Chinese rice cakes are a crowd-pleasing favorite for lovers of savory stir fries.
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Recipe Information
Ingredients
- 500 g Chinese rice cakes (nian gao)
- 2 tbsp Vegetable oil
- 3 pieces Garlic cloves (minced)
- 1 medium Carrot (julienned)
- 150 g Snow peas (trimmed)
- 150 g Shiitake mushrooms (sliced)
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- 1 tsp Sugar
- 2 stalks Scallions (sliced)
- 100 ml Water or chicken broth
Instructions
Soak the Chinese rice cakes in warm water for 2-3 hours if they are dried or packaged in hard form. If they are freshly made and soft, this step is not necessary.
Drain the rice cakes and separate any pieces that are stuck together. Set aside.
Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Add the minced garlic to the wok and stir-fry for 30 seconds until fragrant.
Add the carrot, snow peas, and shiitake mushrooms to the wok. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
Add the drained rice cakes to the wok and toss them gently with the vegetables.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and sugar. Pour this sauce mixture over the rice cakes and vegetables.
Add the water or chicken broth to the wok to help soften the rice cakes further and create a light sauce. Stir and cook for 4-5 minutes, ensuring the rice cakes absorb the sauce and are tender.
Turn off the heat and garnish the dish with sliced scallions.
Serve hot and enjoy your Chinese rice cakes as a main dish or as part of a larger meal.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 23.4 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1374 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
