Table of Contents
Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables. Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary.
Distribute the rice cakes on top (this prevents them from sticking to the wok). Add the water (or the mushroom soaking liquid). Depending on how hot your stove gets, you can add anywhere from 1/2 cup to 3/4 cup water. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables. Remove the cover, and add the sesame oil…
There are sweet versions that have the same name, nian gao. But these little white ovals are usually used in savory stir-fries, soups, and hot pot. Nowadays, rice cakes are readily available in your Asian grocery store.
Sprinkle the rice and salt into the boiling water. Cover and cook slowly until the water is absorbed, 7-10 minutes. Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender. Stir in 1 egg and 2 tablespoons of the butter. Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
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