Shanghainese Rice Cake (上海炒年糕)
The word rice cake in Chinese, means yearly growth. Serving a rice cake dish is a must for most Chinese on their New Year. This recipe is a vegetarian version of the traditional recipe my grandma would prepare.
Ingredients: (Serves 4)
- coconut oil, 1 tbsp
- garlic, minced, 2 cloves
- ginger, minced, 1 teaspoon
- napa cabbage, sliced, 2 cups
- sliced rice cake (1/2 package, or 3 cups)
- shiitake mushrooms, sliced, ½ cup
- baby bok choy (or regular bok choy), 1 cup
- wood ear, sliced, ½ cup (optional)
- 1/2 teaspoon sugar
- 3 tablespoon soy sauce
- 2 teaspoon black bean paste
- crushed pepper, for taste
- Soak the rice cake in water to soften (I usually soak it for at least an hour)
- Heat the oil in a large wok or skillet over high heat. Add the minced garlic and ginger and cook for ~1 minute.
- Add napa cabbage and cook until the cabbage is wilted. You should see the liquid from the cabbage come out.
- Add rice cake, then cover the wok with lid until rice cake softens, about 2 minutes
- Add soy sauce, black bean paste and sugar. Cook until everything is mixed well.
- Add bok choy, wood ear, and shiitake mushrooms. Cook until the bok choys are wilted. Add pepper for taste
- Serve hot and enjoy!