Chinese Stir-Fried Rice Cakes

Ahh...another dish that takes me back to my childhood: Chinese Stir-Fried Rice Cakes. 

This is a traditional Chinese dish that is served year round but makes an even greater appearance around Chinese New Year. Rice cakes, pronounced "nian gao," literally means "higher year"...and doesn't everyone always wish for a year better than the last?

I love the flavor that the Chinese trinity of green onions, ginger, and garlic creates - a fragrant and delicious combination that always reminds me of my mom's cooking. 

  Here's the how-to:


 

{Chinese Holy Trinity: garlic, ginger, green onions}

{Chewy rice cake goodness}

Servings: 6

2 pounds rice cakes (ovals), thawed

5 stalks green onions, julienned
3 inch piece of ginger root, sliced thinly

5 garlic cloves, sliced 

1/2 pound ground turkey (feel free to use ground pork or chicken, or you can go traditional and use pork loin, cut into thin strips)

1 head of napa cabbage, sliced into 1 inch pieces
2-3 tablespoons sesame oil

3 tablespoons soy sauce

1 teaspoon sugar (optional)

2 tablespoons cornstarch

1 cup chicken broth

Salt to taste

1. Soak the thawed rice cakes in cold water for about 30 minutes. Or, if you forgot to thaw your rice cakes like I did, drop them in a pot of boiling water for about 2 minutes, then rinse with cold water. 

2. Heat sesame oil in wok to high until hot and add in green onions, ginger, and garlic. Stir fry until fragrant, about 2 minutes.

3. Add in ground turkey and stir fry until lightly browned. Add in napa cabbage and stir until softened and meat is cooked through. Add in soy sauce and sugar. 

4. Add in your drained rice cakes and chicken broth and lower heat to medium high. Continue stirring to avoid the rice cakes sticking to the pan. Once the rice cakes have softened to a chewy consistency, stir in the cornstarch to the liquid to create a thickened consistency. Remove from heat and enjoy!

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