Table of Contents
Add the broccoli and stir-fry for about 1 minute. Add the water and the rice cake, and stir to combine. Reduce the heat to medium and let simmer for about 2 minutes, or until the rice cake becomes reconstituted and has softened. Add the hoisin, the remaining 1 tablespoon soy sauce, and the wine, and stir-fry to combine.
Stir fry on high heat for a minute or so. Add the browned pork back to the pan, the rice cakes and mix well, always scooping up from the bottom of the pan, avoiding the rice cake to stick on the bottom. Add the mix sauce and mix well until all well combined.
Stir-fried rice cakes are known in Chinese as “chao niángāo” (炒年糕). Our version uses pork (but you can substitute chicken) and leafy greens. Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
Stir fry on high heat for a minute and add the shaoxing wine. Add the sticky rice cakes and mix well, scooping up from the bottom of the wok for 30 seconds and then cover for one minute. Remove cover and add the soy sauces, oyster sauce, white pepper, salt, and sugar. Mix well and stir-fry until the rice cakes are cooked through but still chewy.
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