Stir Fried Rice Cakes (炒年糕)

Note: this recipe has been updated! See Rice Cakes Revisited for more.

Never before have I struggled so much to come up with a title for a blog post. These things just have no good translation. Due to the shape of the rice cakes, my family has always called them "tongue depressors." Until now, I have not tried to ascertain their true name. Some internet searches revealed one possibility is Shanghai Niangao, niangao being a somewhat generic term for all types of rice cake. Once cooked, the rice cakes are basically a thick, wide noodle. The consistency is very soft and they almost melt in your mouth.

It was always a special treat when grandpa and grandma would make these, since they are exceedingly rare in places where people don't speak Chinese. You can, however, sometimes buy a package of the dried rice cakes in Chinese grocery stores. Look for a package with the words "白粿乾," "White Rice Cakes" or "White Rice Slices." I should add also that this is a really cheap meal. The whole package of tongue depressors was less than $2. The cabbage used is only a small fraction of a head, and the green onions would cost about 50 cents total. Ground pork is also one of the cheaper meats you can buy.

Ingredients

• One bag (350 g) dried white rice cakes
• 1 pound ground pork
• 2 cups coarsely chopped cabbage
• 1/2 cup chopped green onion
• 1 Tbs soy sauce
• Salt and pepper
• Vegetable oil

The finest super quality.

Instructions

Be aware that you need to plan to eat these at least a day in advance. Soak the rice cakes in water for about 24 hours. Change the water every once in a while (I did it three times). The rice cakes will absorb water and become less brittle. Interestingly, during the second half of the soaking period, a vague fragrance filled my whole apartment.

Pictured after soaking.

After soaking, cook the rice cakes in boiling water for 5 minutes. This roughly coincides with the rice cakes floating. Take them out immediately and drain. Don't overcook them, or they will become too mushy and sticky, which they already are to begin with.

While the rice cakes are cooking, heat up a wok on high heat. Add a small amount of vegetable oil. Add the pork and season with salt and pepper. Break up the pork and brown it all over. Add green onions and cabbage. Toss together as everything cooks. After another minute, pour in the rice cakes and soy sauce. Toss for another minute or two to get it all integrated. Make sure to keep all the food moving once you add the rice cakes so that nothing gets burned. Serve immediately.