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2) Heat wok with 2 tablespoons of oil over high heat. Add in diced carrot cake and sauté for about 8 minutes, or until softened and lightly browned. Stir-fry accassionally to avoid sticking. Heat off, and set aside. 3) Heat a large frying pan with 1 tablespoon of oil over high hear. Add in garlic and stir fry till fragrant.
Beat the eggs with a pinch of salt and pepper. In a wok or nonstick frying pan, heat some oil. Add and fry the diced pieces till pale gold (not as brown as for plain carrot cake). Move to the side of the pan. Add scallions and garlic and saute. Add the pickled radish/turnip and chopped red chilli (optional). Stir a moment.
Chinese Carrot Rice Cake (Hu Luo Bo Gao – 胡萝卜糕) is a great variation on the more common and traditional Chinese Luo Bo Gao, or turnip cake made with daikon radish. This version uses carrots, which is a more familiar and easy-to-find vegetable, but yields a similar texture and a great color!
Steam cake over high heat for 30 minutes, or until carrot cake is cooked and rightly firmed. Allow to cool before cutting into pieces. ~ 1) Rinse a few times, or steep chopped preserved radish in a bowl of water for 5 minutes.
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