Chao Niangao Recipe (Stir-Fried Rice Cakes) | Saveur
Delightfully chewy stir-fried rice cakes are enhanced with doubanjiang and bamboo shoots in this riff on the Shanghai classic, chao niangao.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 3 Tbsp. vegetable oil
- 3 garlic cloves, finely chopped
- One 2-in. piece ginger, finely chopped
- 3 oz. oval-shaped packaged rice cakes (not dried)
- 1 cup canned sliced bamboo shoots
- ½ head Napa cabbage, cored and thinly sliced
- ¼ cup light soy sauce
- 1 Tbsp. doubanjiang (fermented soybean paste)
- 1 Tbsp. dark soy sauce
- 1 tsp. sugar
- 4 cups spinach
- 1 cup bean sprouts
- 1 tsp. toasted sesame oil
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