Shanghai Rice Cakes 炒年糕 (Nian Gao) ♥ 10 minute Stir-Fry!

Shanghai Rice Cakes 炒年糕 (niángāo) are chewy and addictive oval pieces with a mochi like texture. In this recipe they're stir-fried with large pieces of shrimp and Asian vegetables including napa cabbage and shiitake mushrooms. Very similar to Din Tai Fung's Shanghai Rice Cakes recipe, all of the ingredients are wok fried together in a sweet and savory soy sauce. Best of all, if you're using fresh rice cakes, this dish only takes 10 minutes to make! ♥ Subscribe for more of Angel's videos → http://bit.ly/1HbtZaI (continued . . . )

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Chapters:

0:00 intro
0:33 prepare ingredients
2:14 mix the sauce
3:15 let's cook
5:15 plating
5:37 taste test / let's share a meal

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♥ Ingredients (serves 2-3 people, family style):

Rice cakes (Fresh) - ½ lb rice cakes
Shrimp
Napa cabbage (2-3 leaves)
Spinach (handful long stem spinach)
Dried shiitake mushrooms (3 pieces)

Sauce:
1 Tbsp. Oyster Sauce
1 Tbsp. light soy sauce
¼ Tbsp. dark soy sauce
½ tsp. rice wine
1 tsp. Sugar
White pepper (dash)
Sesame oil (drizzle)

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♥ From Angel's Kitchen to Yours (grocery list links):

Dried shittake mushrooms
https://amzn.to/3xFcfrm

Sesame Oil for seasoning
https://amzn.to/3H1F2Kb

Hammered Carbon Steel Wok - round bottom
http://amzn.to/29HNsco

Oyster Sauce
https://amzn.to/3paXEkN

Angel's affiliate links (thanks for supporting Angel's Channel ♥)

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#ricecakes #niangao #炒年糕