Monday, May 12, 2014

Shanghai Chao Nian Gao (Sauteed rice cakes with pak choi and bean sprouts)

Nian gao (年糕), rice cakes, or new year “cake” is made of glutinous rice, sugar and milk. 
Every household bought this cake for Chinese New Year. Most of us fry and consume it as dessert. 

The Mama Wang's Kitchen showed us how to turn this cake into delicious dish that can be consumed all year round. Personally, I love it and I will give it a go.

Shanghai Chao Nian Gao (Sauteed rice cakes with pak choi and bean sprouts)


3 tbsp. vegetable oil

3 cloves garlic, finely chopped

5 grams ginger, peeled and finely chopped

90 grams fresh or frozen sliced rice cakes

225 grams bean sprouts

200 grams pak choi, roughly chopped with stalk and leaf separated

50 ml light soy sauce

1 tbsp. dark soy sauce

1 tbsp. douban jiang (chilli bean sauce)

1 tsp. sugar

1 tsp. toasted sesame oil


First, soak the nian gao in water overnight. When ready to eat, heat the vegetable oil in a wok over medium-high heat. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add rice cakes, and pak choi stalks; cook, until pak choi stalks are soft, 4–5 minutes. Stir in light and dark soy sauces, chilli bean sauce, and sugar; cook until slightly thick, 2–3 minutes. Stir in pak choi leaves, bean sprouts, and sesame oil; cook, stirring constantly, until pak choi leaves are soft, about 2 minutes more.

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