Monday, February 28, 2011

Wok Fried Rice Cake (Chao Nian Gao)

One of my worst habits is buying food items I have no plans for.  Many times this pays off in the end, but others I shamefully never get around to using them.  I was trying to think of a noodle item for the girls for dinner tonight and remembered this package of rice cakes I had bought.  Noodle item found, and a chance to try something new.


24 oz package of sliced rice cake
1/3 lb beef, thinly sliced (I used a small piece of tenderloin I had in the freezer)
1 cup julienned carrots
1 cup julienned sugar snap peas
4 scallions sliced
1/4 onion sliced
4 dried shiitake mushrooms, soaked in water, then thinly sliced
2 small garlic cloves, minced
2 tbsp oyster sauce
1 tbsp dark soy
1 tsp sugar
1/4 tsp sesame oil
1/3 cup water
Soak the sliced rice cake in water for a couple of hours in water.  Marinate beef in just a drizzle of soy sauce for about 15 minutes before cooking.
Heat wok over high heat and add about 2-3 tbsp of oil.  Add vegetables and garlic and fry until slightly softened.  Push to side and add in the beef and fry until it starts to change color, then add in the noodles and toss for 1-2 minutes.  Add in the oyster sauce, soy, sugar, sesame oil and water and continue to fry until well combined and noodles are tender.  
It is hilarious when I serve something new to the kids.  Stella always gives it a lick just to test to see if it's something so vile, she will immediately have to spit it out.  I am happy to report, I did, once again, pass the mustard.

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