Today we are going to make Stir-Fry Rice Cakes (Stir-Fry Nian Gao). It’s a must eat during Chinese New Year because it symbolizes good luck and good fortunes. To celebrate this special holiday, I’m partnering with Knorr today. Let’s make some delicious Stir-Fry Rice Cakes.
To celebrate Chinese New Year, Knorr is going to have an awesome sweepstakes. From Jan 5th to Jan 31st, there will be 10 winners. Those lucky winners will receive $1000 worth of kitchen supplies, including a high quality cast iron induction cooker and an amazing Knorr gift basket.
To enter the sweepstakes, use Knorr Chicken Broth Mix, Knorr Liquid Seasoning, or Knorr Bouillon Cubes. Cook your family’s favorite Chinese New Year dishes, take a picture of the dish, and upload it to Knorr’s website.
****** KNORR SWEEPSTAKES: https://www.cookwithknorr.com/sweepstakes
Stir-Fry Rice Cakes Recipe
Prep time: 10 minutes
Cook time: 10 minutes
2 tablespoons extra light olive oil, separated
4 ounces pork belly, sliced into strips
3 pieces shiitake mushrooms, sliced
3 stalks scallions, separated the white and green parts
Pinch of salt
1 1/2 pound rice cakes (nian gao)
4 leaves Napa cabbage, cut into 1-inch pieces
6 tablespoons water
2 tablespoons Knorr liquid seasoning
1/2 tablespoon dark soy sauce
1 tablespoon rice vinegar
1/2 teaspoon Knorr chicken broth mix
Pinch of white pepper
1/4 teaspoon sugar
1/2 teaspoon sesame oil
To prepare the ingredients:
Cut the white part of scallions into 1/2-inch pieces. Cut the green part of the scallions into 1-inch pieces.
Cut the Napa cabbage into about 1-inch pieces.
Thinly slice the shiitake mushrooms.
Cut the pork belly into bite-size pieces.
To make the seasoning:
In a bowl, add in the Knorr liquid seasoning (you can use Knorr liquid seasoning in stir-fry, stew, dipping sauce, or as a part of your marinade.), dark soy sauce, rice vinegar, Knorr chicken broth mix (Knorr chicken broth mix will help to boost chicken umami flavors. You could also use it in stir-fry, soup, or as a part of your marinade.), white pepper, sugar, and sesame oil. Mix well.
In a well season wok, over high heat, heat it until smoking hot. Add 1 tablespoon of extra light olive oil (or other high smoking point oil), and the pork belly. Stir fry until lightly browned, 1 minute. Add the shiitake mushrooms, white part of scallions, and salt. Stir-fry 1 minute. Take them out and set them aside.
In the same wok, over high heat, heat it until smoking hot. Add 1 tablespoon of extra light olive oil, and the rice cake and stir fry until lightly browned, 2 minutes.
Turn to medium heat, and return the pork belly, shiitake mushrooms, and scallions mixture. Also add the Napa cabbage and water. Cover the lid and let it cook for about 3 minutes.
Uncover the lid, add the seasoning, and mix. Lastly, garnish with the green part of the scallions.