Chao Nian Gao (shanghai Stir-fried Rice Cakes)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons canola oil
• 3 garlic cloves, finely chopped
• 1 piece fresh ginger, peeled finely chopped (2 inch)
• 3 ounces rice cakes, sliced 1/6 inch thick at an angle (fresh or frozen, thawed)
• 1 cup canned bamboo shoot, thinly sliced
• 1/2 small head napa cabbage, cored thinly sliced
• 1/4 cup soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon chili bean sauce (doubanjiang)
• 1 teaspoon sugar
• 5 ounces spinach
• 1 cup bean sprouts
• 1 teaspoon toasted sesame oil

Recipe

• 1 heat oil in a 14 inch wok or large skillet over medium-high heat.
• 2 add garlic and ginger. cook, stirring constantly, until fragrant (1 minute). add rice cakes, bamboo and cabbage. cook, until cabbage is wilted (4-5 minutes).
• 3 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.