Nian Gao (Stir-Fried Rice Cakes)
Soft and chewy slices of Nian Gao stir-fried with tender pork strips, sweet cabbage, and shiitake mushrooms in a savory soy-based sauce. This comforting dish is a classic home-style taste from the Jiangnan region, full of warmth and happiness.
Ingredients
15 items- Nian Gao (rice cake) slices 200g
- Pork loin 100g
- Dried shiitake mushrooms 50g
- Napa cabbage 150g
- Scallions 2
- Ginger 3 slices
- Garlic 3 cloves
- Cooking wine (Shaoxing) 1 tbsp
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tbsp
- White pepper powder 1/2 tsp
- Salt 1/2 tsp
- Cooking oil 3 tbsp
- Water 50ml
Nutrition
Steps （6 steps）
Cook 200g Nian Gao slices in boiling water for about 2 minutes until softened, then drain and toss with a little oil to prevent sticking. Cut 100g pork loin into thin strips, marinate with 1 tbsp cooking wine, 1 tsp light soy sauce, and a pinch of white pepper for 10 minutes. Rehydrate 50g dried shiitake mushrooms in warm water, then shred. Wash and cut 150g napa cabbage into strips. Slice scallions, ginger, and garlic as directed.
In a small bowl, mix the sauce: 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, 1/2 tsp salt, 1/2 tsp white pepper, and 50ml water. Stir until sugar dissolves.
Heat a wok over medium heat with 2 tbsp oil. When oil is warm (about 50% hot), add the marinated pork strips and quickly stir-fry for about 30 seconds until they change color and are just cooked. Remove immediately to prevent overcooking.
Leave a small amount of oil in the wok, turn to high heat. Add scallions, ginger, garlic and stir-fry for 10 seconds until fragrant. Add shiitake mushrooms and cook for 30 seconds, then add cabbage strips and stir-fry for 1 minute until the cabbage starts to wilt and becomes translucent at edges.
Pour in the prepared sauce and bring to a boil over high heat, then reduce to medium heat. Add the cooked Nian Gao slices and pork strips back to the wok. Gently stir to coat everything evenly with the sauce. Continue stir-frying for about 2 minutes until the sauce thickens and clings to the rice cakes, and the rice cakes become soft and chewy.
Sprinkle with minced scallions or white sesame seeds before serving. Enjoy immediately while hot: the Nian Gao are soft and chewy, coated with savory sauce; the pork is tender, and the cabbage adds a sweet crunch. A perfect comforting home meal.
Tips
Tossing the cooked rice cakes with oil prevents them from sticking together during stir-frying. Adding a bit of egg white or cornstarch to the pork marinade makes it extra tender. Adjust sugar level to your taste. Avoid using too high heat when stir-frying the sauce to prevent burning.
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