Stir-Fry Rice Cakes Recipe (Nian Gao)

Stir-Fry Rice Cakes (Nian Gao) are a beloved Chinese New Year dish symbolizing good luck and prosperity. Today, I’m partnering with Knorr to share this festive recipe that’s not only rich in flavor but also steeped in tradition. Let’s make this celebratory dish together—and don’t miss Knorr’s exciting sweepstakes below!

To celebrate Chinese New Year, Knorr is hosting an amazing sweepstakes from Jan 5th to Jan 31st. Ten lucky winners will receive $1,000 worth of kitchen supplies, including a premium cast iron induction cooker and a Knorr gift basket.

To enter: Use Knorr Chicken Broth Mix, Knorr Liquid Seasoning, or Knorr Bouillon Cubes to make your family’s favorite Chinese New Year dish. Snap a photo and upload it to Knorr’s website:

KNORR SWEEPSTAKES: https://www.cookwithknorr.com/sweepstakes

Stir-Fry Rice Cakes Recipe

Serving: 4
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

For the stir-fry:
2 tablespoons extra light olive oil, separated
4 ounces pork belly, sliced into strips
3 shiitake mushrooms, sliced
3 stalks scallions, white and green parts separated
Pinch of salt
1½ pounds rice cakes (nian gao)
4 Napa cabbage leaves, cut into 1-inch pieces
6 tablespoons water
For the seasoning:
2 tablespoons Knorr liquid seasoning
½ tablespoon dark soy sauce
1 tablespoon rice vinegar
½ teaspoon Knorr chicken broth mix
Pinch of white pepper
¼ teaspoon sugar
½ teaspoon sesame oil

Stir-Fry Rice Cakes Instructions

1. Prepare the ingredients:

• Cut the white part of the scallions into ½-inch pieces and the green part into 1-inch pieces.
• Chop the Napa cabbage into 1-inch pieces.
• Thinly slice the shiitake mushrooms.
• Cut the pork belly into bite-sized strips.

2. Make the seasoning:

• In a bowl, combine Knorr liquid seasoning, dark soy sauce, rice vinegar, Knorr chicken broth mix, white pepper, sugar, and sesame oil. Stir until well mixed.

3. Stir-fry the pork and mushrooms:

• Heat a well-seasoned wok over high heat until smoking hot. Add 1 tablespoon of olive oil and the pork belly. Stir-fry for about 1 minute until lightly browned.
• Add shiitake mushrooms, white scallion parts, and a pinch of salt. Stir-fry for another minute, then remove from the wok and set aside.

4. Stir-fry the rice cakes:

• In the same wok over high heat, add the remaining 1 tablespoon of oil. Add the rice cakes and stir-fry for about 2 minutes until lightly golden.

5. Combine and cook:

• Lower the heat to medium. Return the pork and mushroom mixture to the wok. Add Napa cabbage and water. Cover and cook for about 3 minutes.

6. Finish and serve:

• Uncover the lid, pour in the seasoning, and toss to combine.
• Garnish with the green parts of the scallions and serve hot.