Last week, in a surprise visit to see family, mother makes a couple of dishes that normally not cooking myself. One of them is this Chinese dish Fried Sticky cake rice noodles (long name!) In China, is called ??? Chao Nián Gao.
The recipe is the hometown of my father's LingBo in China.
Nian Gao is usually eaten for Chinese new year, which means good luck for the coming year. "nian" means year and "gao" high: loosely translated to "every year, can you reach higher and higher".
Nian Gao may also mean cakes of sticky rice that are fried in egg (salted) or fried with sugar (sweet). Shanghainese and Korea (photo TteokGuk) version of nian gao is this recipe, which take the glutinous rice cakes, cut them into ovals 2 inches long, 1 inch thick and stir them fried as noodles.
You can find these noodles of rice cake in Asian markets, either dry form (in the section of dry noodles), in the section of chilled or frozen noodles. MOM likes to buy frozen noodles of rice cake as they keep well in the freezer. They have to be soaked for 2 hours to overnight in water. Buy Chinese, or Korean, are the same.
The rice cakes should be soaked for 2 hours (up to the night)
Dry or canned food of fresh Chinese mushrooms (shiitake) bamboo shoots,
MOM uses green mustard that she had been salted during the night, but I gave the recipe easy instructions for Napa cabbage.
and pork marinated in soy, came from rice, pepper, maize flour and a pinch of sugar.
First, the pig is stir-fried until almost cooked through.
Then add the Chinese mushrooms.
Add in the bamboo shoots.
Then the vegetables.
Stir well.
Season with a little soy sauce. Taste first and add more if necessary.
Add in the drained rice cakes.
Strip! Strip! Strip!
Pour in 1/4 cup of broth of chicken or vegetable broth, cover, activate heat to cook low and let for 2-3 minutes until the rice cakes are smoothed.
Notes on the glutinous rice cakes:
The rice cakes should be gluten-free, but please refer to the packaging.
If dry - submerged in water at room temperature overnight or up to 2 days
If frozen - thaw and immerse themselves in water at room temperature for 2 hours a night
If fresh (in the refrigerated section) - absorb 2 hours in water at room temperature overnight a.Notes on fungi
MOM likes to use black Chinese mushrooms, as they have a flavor more than shiitake mushrooms fresh which can be found in the refrigerated section. But feel free to use any.A package of 24 ounce cake nian goh noodles (see earlier notes)
4 dried Chinese black mushrooms (or 8 Fresh shiitake mushrooms)
soy sauce 2 teaspoons
freshly ground black pepper
pinch of sugar
1 teaspoon Chinese rice wine (or dry sherry)
1 teaspoon cornstarch
8 ounces pork, cut into thin strips
2 tablespoons of cooking oil
6 ounces Chinese cabbage of Napa, strips
A julienne of 6 ounces can short bamboo shoots, drained
2 tablespoons of soy sauce
1/4 cup chicken or vegetable stock1. In a large bowl, soak the cakes of rice according to instructions in the headnotes. If you are using black Chinese mushrooms, in a small bowl, soak the Chinese mushrooms for 2 hours or even overnight up anti-aliasing. If you are using fresh shiitake mushrooms, skip this step.
2. In a medium bowl, soya sauce combine the 2 tsp black pepper, sugar, rice wine, cornstarch together. Mix in pork meat and marinate for 20 minutes or until the night in the refrigerator.
3. When you are ready to Cook, it has all the ingredients ready. Drain the rice cakes. Drain the mushrooms and division into very thin slices.
4. Heat wok or large sauté pan fire. When hot, swirling in cooking oil. Add pork and cook until they are golden and almost cooked through.
5. Add the mushrooms and bamboo shoots, FRY stir for 1 minute. Add the cabbage and stir fry for 2 minutes. Mix the soy sauce.
6 Add the cakes of rice and strip very well. Pour the broth, cover and lower the heat to the faced. Cook for 2-3 minutes or until the rice cakes have been lightly browned and they smoothed. The glutinous rice cakes will be slightly chewy (but not hard chew) similar to cooked pasta to the Dente. Taste and add in soy sauce further if necessary. Serve immediately.
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