Easy Stir-Fry Rice Cakes Recipe (Nian Gao) & Win $1000 Knorr Sweepstakes, CiCi Li

oyster sauce

🥗Healthier: soy sauce

💰Cheaper: hoisin sauce

Soy sauce is lower in calories and can provide a similar umami flavor.

rice cakes

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a healthier grain option, while rice is a more economical choice.

Cut the white part of the scallions into half-inch pieces and the green part into one-inch pieces.

Cut the napa cabbage into one-inch pieces.

Slice the shiitake mushrooms and pork belly into bite-size pieces.

In a bowl, mix together Knorr liquid seasoning, dark soy sauce, rice vinegar, Knorr chicken broth mix, white pepper, sugar, and sesame oil.

Heat a wok until smoking hot and add 1 tablespoon of extra light olive oil.

Add the pork belly to the wok and stir-fry until lightly browned for about 1 minute.

Add the shiitake mushrooms and the white part of the scallions to the wok and stir-fry for another minute, seasoning with a pinch of salt.

Remove the pork belly and mushroom mixture from the wok and set aside.

In the same wok, add another tablespoon of extra light olive oil and heat until smoking hot.

Add the rice cakes to the wok and stir-fry until lightly browned for about 2 minutes.

Turn the heat to medium and return the pork belly, shiitake mushrooms, and scallion mixture to the wok.

Add napa cabbage and a splash of water, cover with a lid, and let it cook for about 3 minutes.

Add the seasoning mixture to the wok and toss everything together to combine.

Garnish with the green part of the scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens