Stir Fried Chinese Sticky Rice Cakes (Nian Gao) Recipe (炒年糕 chǎo nián gāo)

In a large bowl, soak the rice cakes according to the instructions in the headnotes. If you are using dried Chinese black mushrooms, in a small bowl, soak the dried Chinese mushrooms for 2 hours or up to overnight until softened. If you are using fresh shiitake mushrooms, skip this step.

In a medium bowl, combine the 2 tsp soy sauce, black pepper, sugar, rice wine, cornstarch together. Mix in the pork and marinate for 20 minutes or up to overnight in the refrigerator.

When you are ready to cook, have all of your ingredients ready. Drain the rice cakes. Drain the mushrooms and slice into very thin slices.

Heat a wok or large saute pan over high heat. When hot, swirl in the cooking oil. Add the pork and cook until browned and almost cooked through.

Add in the mushrooms and the bamboo shoots, stir fry for 1 minute. Add in the cabbage and stir fry for 2 minutes. Mix in the soy sauce.

Add in the rice cakes and toss very well. Pour in the broth, cover and lower the heat to medium-low. Cook for 2-3 minutes or until the rice cakes have browned a little and are softened. The sticky rice cakes will be just slightly chewy (but not hard to chew) similar to pasta cooked al-dente. Taste and add in additional soy sauce if needed. Serve immediately.