Stir-fried rice cakes in XO sauce
Votes: 4
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 321, total fat 3 G., saturated fats 1 G., proteins 8 G., carbohydrates 66 G., fiber 4 G., cholesterol 0 mg, sodium 848 mg, sugar 2 G.
Calories 321, total fat 3 G., saturated fats 1 G., proteins 8 G., carbohydrates 66 G., fiber 4 G., cholesterol 0 mg, sodium 848 mg, sugar 2 G.
The name niangao, or rice cakes, roughly translates from Chinese as "prosperous year," so they're often used in sweet and savory dishes during Chinese New Year celebrations. This simple homemade version, in addition to rice cakes, includes a few pantry-friendly ingredients: Asian sauces and spices that imbue the stir-fry with a rich, vibrant flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups oval rice cakes (niangao), divided (about 450g)
- 2 tbsp. XO sauce, such as Umamei
- 2 tbsp Taiwanese soybean paste (can be replaced with oyster sauce)
- 1 tbsp. l. shaoxing wine
- 1 tbsp. black vinegar
- 1 tbsp soy sauce
- 1 teaspoon fish sauce
- 0.5 tsp sugar
- 2 cups chopped chives
- 3/4 cup blanched bean sprouts
- 55 gr. toasted bottarga
We recommend
Cooking the dish according to the recipe:
- Bring a large saucepan to a gentle simmer. Drop the rice cakes into the boiling water for 30 seconds.
- Meanwhile, heat a large stainless steel pan or nonstick wok with the XO sauce over medium heat. Place the warmed rice cakes in the pan with a small amount of boiling water.
- Increase the heat to high and add the soybean paste, Shaoxing wine, black vinegar, soy sauce, fish sauce, and sugar. Cook, stirring, until the sauce begins to thicken and the rice cakes are heated through, 3–5 minutes. Add the chives and bean sprouts and stir until heated through and slightly wilted. Transfer to a serving platter and top with bottarga.
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