Chao Kuai - Chinese Rice Cake Stir-Fry

Ingredients

• 250g (8.8 oz) Chinese rice cakes (nian gao) 250g (8.8 oz) Chinese rice cakes (nian gao)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 100g (3.5 oz) snow peas, trimmed 100g (3.5 oz) snow peas, trimmed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 2 green onions, sliced (for garnish) 2 green onions, sliced (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 4g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the Chinese rice cakes in warm water for about 15 minutes until they soften. Drain and set aside.
2. 2.
   In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. 3.
   Add the minced garlic and sliced onion to the wok and stir-fry for 1-2 minutes until fragrant.
4. 4.
   Add the julienned carrot, sliced red bell pepper, and snow peas to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
5. 5.
   Push the vegetables to one side of the wok and add the soaked rice cakes to the other side.
6. 6.
   Pour the soy sauce and oyster sauce over the rice cakes. Sprinkle with sugar and white pepper. Stir-fry everything together for 3-4 minutes until the rice cakes are heated through and well-coated with the sauces.
7. 7.
   Garnish with sliced green onions and serve hot.

Treat your ingredients with care...

• Chinese rice cakes (nian gao) — Soaking the rice cakes in warm water helps soften them before stir-frying. This step ensures that the rice cakes have a pleasant chewy texture in the final dish.

Tips & Tricks

• To add more depth of flavor, you can marinate the rice cakes in a mixture of soy sauce, oyster sauce, and a pinch of sugar for 10-15 minutes before stir-frying.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• For a spicier kick, add a teaspoon of chili sauce or crushed red pepper flakes to the stir-fry.
• If you prefer a softer texture, you can blanch the rice cakes in boiling water for a minute before stir-frying.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Serving advice

Chao Kuai is best served hot as a main course. It can be enjoyed on its own or paired with steamed white rice for a more substantial meal. Garnish with additional sliced green onions for a pop of freshness and color.

Presentation advice

When plating Chao Kuai, arrange the stir-fried rice cakes and vegetables in a visually appealing manner. Consider using a round plate or a shallow bowl to showcase the vibrant colors of the dish. Sprinkle some sliced green onions on top for an attractive finishing touch.