nian-gao

🥘 Ingredients

• pork shoulder 225 g
• water 1 tbsp
• soy sauce 2 tsp
• sesame oil ½ tsp
• white pepper ¼ tsp
• oil 1 tsp
• cornstarch 1 tsp
• chinese rice cakes 450 g
• bok choy 225 g
• garlic cloves 2
• green onions 3
• dried shitake mushrooms 6
• oil 3 tbsp
• shaoxing wine 1 tbsp
• water 120-180 ml
• sesame oil ½ tsp
• dark soy sauce 1 ½ tsp
• soy sauce 1 tbsp
• oyster sauce 2 tsp
• white pepper ¼ tsp
• sugar ½ tsp
• salt

1. 1

   Marinate julienned pork shoulder with water , soy sauce , sesame oil , white pepper , oil , and cornstarch . Let sit for 30 minutes . Rinse and drain chinese rice cakes . Wash and prep bok choy , garlic cloves , and sliced green onions . Soak and slice dried shitake mushrooms . Save soaking liquid. Heat wok over high heat. Add oil , then stir-fry pork and garlic until opaque. Add mushrooms, then stir-fry 1 minute . Add green onions, bok choy, and shaoxing wine . Stir-fry 30 seconds . Push mixture to center, add rice cakes on top. Pour in water or soaking liquid. Cover and steam 2 minutes . Uncover, add sesame oil , dark soy sauce , soy sauce , oyster sauce , white pepper , and sugar . Stir-fry 1 minute . Season with salt to taste. Stir-fry until rice cakes are chewy and coated. Serve.