Nian Gao (Stir Fried RIce Cakes)

If your rice cakes are dried and vacuum sealed, soak them in cold water for 2-3 hours then let air dry

If your rice cakes are fresh (from the refrigerator section) then you can use them as is

Thinly slice the pork (you can freeze it for 15 mins or so before to make it easier to slice thinly)

Mix the meat with some salt/ soy sauce and corn starch and let it sit for 15 mins in the fridge

Thinly slice your scallions, if you want, save some greens for garnish

Thinly slice the ginger (you can cut the outside off or remove with the back of a spoon first)

Finely chop the garlic

Wash and slice the shiitake mushroom

Wash and slice the napa cabbage

Heat a deep pan or wok

Add neutral oil and wait until it shimmers

Add scallions, ginger, and garlic and cook until fragrant

Add the marinated meat and cook until slightly browned on the outside but not cooked all the way through

Add the shiitake mushrooms and stir fry until meat is cooked and mushrooms are soft

Add sherry or shaoxing wine to deglaze the pan

Remove the meat mixture from the pan, set aside

Add the napa cabbage (you might need to add in batches and let it wilt) and cook until soft

Add the rice cakes with some soy sauce (to taste)

Stir the rice cakes to avoid them sticking together too much

When the rice cakes are soft, add the meat mixture back in and stir and cook until everything is hot