Nian Gao

🥘 Ingredients

• Shaoxing wine
  1 tbsp
• baby bok choy (or napa cabbage)
  8 oz
• cornstarch
  1 tsp
• dark soy sauce
  1.5 tsp
• garlic (coarsely chopped)
  2 cloves
• ground white pepper
  1/4 tsp
• light soy sauce
  1 tbsp, 2 tsp
• onions
  1
• oyster sauce
  2 tsp
• pork shoulder or loin (julienned)
  8 oz
• rice cakes
  1 lb
• salt (to taste)
• scallions (1 inch/2.5 cm pieces)
  3
• sesame oil
  1 tsp
• shiitake mushrooms
  6
• sugar
  1/2 tsp
• vegetable oil
  3 tbsp, 1 tsp
• water
  1 tbsp
• water or mushroom soaking water
  1/2 cup
• white pepper
  1/4 tsp

🍳 Cookware

• wok

1. 1

   Marinate the pork shoulder or loin with water , light soy sauce , sesame oil , white pepper , vegetable oil , and cornstarch . Allow to sit for ⏱️ 20-30 minutes , while you prepare the rest of the ingredients.

   pork shoulder or loin: 8 oz (julienned), water: 1 tbsp, light soy sauce: 2 tsp, sesame oil: 1/2 tsp, white pepper: 1/4 tsp, vegetable oil: 1 tsp, cornstarch: 1 tsp
2. 2

   Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.

   rice cakes: 1 lb
3. 3

   Thoroughly wash the baby bok choy . Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Chop the onions . Also prepare the garlic and scallions .

   baby bok choy: 8 oz (or napa cabbage), onions: 1, garlic: 2 cloves (coarsely chopped), scallions: 3 (1 inch/2.5 cm pieces)
4. 4

   Slice the shiitake mushrooms thinly. If using dried shiitake mushrooms, save the soaking liquid.

   shiitake mushrooms: 6
5. 5

   Place your wok over high heat until it begins to smoke lightly. Add vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. Add the onions now, stir-fry for ⏱️ 1 minute , then add the mushrooms.

   vegetable oil: 3 tbsp
6. 6

   Stir in the scallions, bok choy/cabbage, and Shaoxing wine . Stir-fry for ⏱️ 30 seconds , and move everything to the center of the wok to create an even “bed” of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).

   Shaoxing wine: 1 tbsp
7. 7

   Add water or mushroom soaking water . Cover, and cook for ⏱️ 2 minutes to steam the rice cakes and cook the vegetables.

   water or mushroom soaking water: 1/2 cup
8. 8

   Remove the cover, and add sesame oil , dark soy sauce , light soy sauce , oyster sauce , ground white pepper , and sugar . Stir-fry everything together for ⏱️ 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!

   sesame oil: 1/2 tsp, dark soy sauce: 1.5 tsp, light soy sauce: 1 tbsp, oyster sauce: 2 tsp, ground white pepper: 1/4 tsp, sugar: 1/2 tsp, salt (to taste)