Stir Fried Rice Cakes Chăo Niángāo 炒年糕
Ingredients
- 1 (8-ounce) boneless pork chop , ¾ to 1 inch thick, trimmed
- 3 tablespoons plus 1 teaspoon vegetable oil , divided
- 5 teaspoons soy sauce , divided
- 1 tablespoon water
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil , divided
- ¼ teaspoon white pepper
- 2 teaspoons oyster sauce
- 1½ teaspoons dark soy sauce
- 2 garlic cloves , minced
- 2 ounces shiitake mushrooms , stemmed and sliced thin
- 1 carrot , peeled and sliced thin on bias
- 1 pound refrigerated or frozen sliced rice cakes , thawed if necessary and rinsed
- ½ cup chicken broth
- 4 ounces snow peas , strings removed and halved crosswise
Instructions
Stir-Fried Rice Cakes (Chăo Niángāo / 炒年糕) serves 4 original recipe by America's Test Kitchen.
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