Ingredients:
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One 24-ounce package rice cake nian goh noodles (see notes above)
4 dried Chinese black mushrooms (or 8 fresh shiitake mushrooms)
2 teaspoons soy saucefreshly ground black pepperpinch of sugar
1 teaspoon Chinese rice wine (or dry sherry)
1 teaspoon cornstarch8 ounces pork, cut into very thin strips
2 tablespoons cooking oil
6 ounces Chinese Napa Cabbage, shredded
One 6-ounce can julienne cut bamboo shoots, drained
2 tablespoons soy sauce
1/4 cup chicken or vegetable broth
4 dried Chinese black mushrooms (or 8 fresh shiitake mushrooms)
2 teaspoons soy saucefreshly ground black pepperpinch of sugar
1 teaspoon Chinese rice wine (or dry sherry)
1 teaspoon cornstarch8 ounces pork, cut into very thin strips
2 tablespoons cooking oil
6 ounces Chinese Napa Cabbage, shredded
One 6-ounce can julienne cut bamboo shoots, drained
2 tablespoons soy sauce
1/4 cup chicken or vegetable broth
Directions:
1.
In a large bowl, soak the rice cakes according to the instructions in
the head notes. If you are using dried Chinese black mushrooms, in a
small bowl, soak the dried Chinese mushrooms for 2 hours or up to
overnight until softened. If you are using fresh shiitake mushrooms,
skip this step.
2. In a medium bowl, combine the 2 tsp soy sauce, black pepper, sugar, rice wine, cornstarch together. Mix in the pork and marinate for 20 minutes or up to overnight in the refrigerator.
3. When you are ready to cook, have all of your ingredients ready. Drain the rice cakes. Drain the mushrooms and slice into very thin slices.
4. Heat a wok or large saute pan over high heat. When hot, swirl in the cooking oil. Add the pork and cook until browned and almost cooked through.
5. Add in the mushrooms and the bamboo shoots, stir fry for 1 minute. Add in the cabbage and stir fry for 2 minutes. Mix in the soy sauce.
6. Add in the rice cakes and toss very well. Pour in the broth, cover and lower the heat to medium-low. Cook for 2-3 minutes or until the rice cakes have browned a little and are softened. The sticky rice cakes will be just slightly chewy (but not hard to chew) similar to pasta cooked al-dente. Taste and add in additional soy sauce if needed. Serve immediately.
Recipe from>>>www.steamykitchen.com
2. In a medium bowl, combine the 2 tsp soy sauce, black pepper, sugar, rice wine, cornstarch together. Mix in the pork and marinate for 20 minutes or up to overnight in the refrigerator.
3. When you are ready to cook, have all of your ingredients ready. Drain the rice cakes. Drain the mushrooms and slice into very thin slices.
4. Heat a wok or large saute pan over high heat. When hot, swirl in the cooking oil. Add the pork and cook until browned and almost cooked through.
5. Add in the mushrooms and the bamboo shoots, stir fry for 1 minute. Add in the cabbage and stir fry for 2 minutes. Mix in the soy sauce.
6. Add in the rice cakes and toss very well. Pour in the broth, cover and lower the heat to medium-low. Cook for 2-3 minutes or until the rice cakes have browned a little and are softened. The sticky rice cakes will be just slightly chewy (but not hard to chew) similar to pasta cooked al-dente. Taste and add in additional soy sauce if needed. Serve immediately.
Recipe from>>>www.steamykitchen.com
