CHICKEN

Chao Niangao Recipe (Stir-Fried Rice Cakes)

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Step 1

To a large wok set over medium-high heat, add the oil. When it begins to smoke, add the garlic and ginger; cook, stirring continuously, until fragrant, about 1 minute. Add the rice cakes, bamboo, and cabbage; cook, stirring frequently, until the cabbage is wilted, 4–5 minutes. Stir in the light soy sauce, doubanjiang, dark soy sauce, and sugar; cook, stirring frequently, until the sauce is slightly thickened, 2–3 minutes. Stir in the spinach, bean sprouts, and sesame oil; cook, stirring continuously, until the spinach is wilted, about 2 minutes. Transfer to serving bowls and serve warm.

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