Imagine a dish that transports you straight to the bustling streets of Shanghai with just one bite - crispy, chewy rice cakes dancing with fragrant garlic, tender mushrooms, and perfectly wilted cabbage. This Chao Nian Gao isn't just a recipe; it's a flavor explosion that will revolutionize your home cooking and impress even the most discerning food lovers. In just 35 minutes, you'll create a restaurant-quality meal that's both authentic and incredibly satisfying, proving that gourmet Chinese cuisine is within anyone's reach!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb Shanghai rice cakes
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 cup napa cabbage, chopped
- 1 cup shiitake mushrooms, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- Green onions for garnish
Instructions
- Remove Shanghai rice cakes from package and separate them carefully, ensuring they are not stuck together. If rice cakes are cold or refrigerated, let them sit at room temperature for 10-15 minutes to soften.
- Prepare all ingredients by washing and chopping napa cabbage, slicing shiitake mushrooms, mincing garlic, and chopping green onions for garnish.
- Heat a large wok or wide skillet over medium-high heat. Add vegetable oil and swirl to coat the cooking surface evenly.
- Add minced garlic to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
- Add sliced shiitake mushrooms and cook for 2-3 minutes until they start to release their moisture and become slightly golden.
- Add chopped napa cabbage and stir-fry for another 1-2 minutes until the cabbage begins to wilt but remains crisp.
- Gently add the rice cakes to the wok, spreading them evenly across the surface. Allow them to sit undisturbed for 1 minute to develop a slight golden crust.
- Pour soy sauce and oyster sauce over the rice cakes, then gently toss everything together to ensure even coating.
- Continue stir-frying for 5-7 minutes, turning the rice cakes occasionally to prevent sticking and ensure they are heated through and slightly crispy on the edges.
- Drizzle sesame oil over the dish and give a final toss to distribute the flavor.
- Remove from heat and transfer to a serving plate. Garnish with freshly chopped green onions.
- Serve immediately while hot, enjoying the chewy texture of the rice cakes and the savory blend of flavors.
Tips
- Rice Cake Preparation is Key: Always let refrigerated rice cakes come to room temperature to ensure even cooking and prevent breaking.
- High Heat, Quick Cooking: Use a wok or wide skillet on medium-high heat to achieve that perfect slightly crispy exterior while maintaining a chewy interior.
- Don't Overcrowd: Ensure rice cakes are spread evenly in the pan to allow proper caramelization and prevent steaming.
- Sauce Balance: The combination of soy and oyster sauce creates depth, but taste and adjust to your preference.
- Freshness Matters: Use fresh shiitake mushrooms and crisp napa cabbage for the best texture and flavor profile.
- Garnish Generously: Fresh green onions aren't just decoration - they add a bright, sharp contrast to the rich, savory dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 5mg
