Stir Fried Ricecake Nian Gao With Xo Sauce Recipe

Have you ever taken a culinary trip without leaving your kitchen? Let me tell you, stir-frying rice cakes with XO sauce is an exhilarating ride through flavor town that you simply don’t want to miss!

I love the harmonious blend of flavors in my Stir Fried Ricecake Nian Gao with XO Sauce. This dish, featuring chewy rice cakes, succulent shrimp, and tender pork, is a nutrient-rich delight.

The umami-packed XO sauce elevates the savory notes, while crisp Chinese cabbage and vibrant carrots add an irresistible crunch.

Stir Fried Ricecake Nian Gao With Xo Sauce Recipe Ingredients

• Rice cakes (nian gao): Packed with carbohydrates providing energy and a chewy texture.
• XO sauce: A luxurious condiment with savory, spicy flavors enhancing umami depth.
• Shrimp: High in protein and low in calories, offering a delicate seafood flavor.
• Pork: Provides protein and rich taste, complementing the seafood and sauces.
• Chinese cabbage: Low in calories, high in fiber, adds crunchy texture and nutrients.
• Carrot: Rich in antioxidants and fiber, contributes sweetness and color.
• Garlic: Offers bold, aromatic flavor with potential health benefits.

Stir Fried Ricecake Nian Gao With Xo Sauce Recipe Ingredient Quantities

• 400g rice cakes (nian gao), soaked in water if dried
• 2 tablespoons XO sauce
• 150g shrimp, peeled and deveined
• 100g pork, thinly sliced
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons vegetable oil
• 100g Chinese cabbage, sliced
• 1 carrot, julienned
• 1 spring onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon sugar
• Salt, to taste
• White pepper, to taste

How to Make this Stir Fried Ricecake Nian Gao With Xo Sauce Recipe

1. If your rice cakes are dried, soak them in water for at least 2 hours or until softened. Drain them before use.

2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and stir-fry until they turn pink and are just cooked through. Remove and set aside.

3. In the same wok, add the pork slices and stir-fry until they are browned and cooked through. Remove and set aside with the shrimp.

4. Add the remaining tablespoon of vegetable oil to the wok. Stir in the minced garlic and cook until fragrant, about 30 seconds.

5. Add the Chinese cabbage and carrot to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.

6. Add the softened rice cakes to the wok and stir in the light soy sauce, dark soy sauce, and sugar. Toss everything together to ensure the rice cakes are evenly coated.

7. Return the shrimp and pork to the wok and add the XO sauce. Stir-fry for another 2-3 minutes, ensuring everything is well combined.

8. Season with salt and white pepper to taste. Continue stir-frying until the rice cakes are heated through and all the ingredients are well mixed.

9. Add the chopped spring onion and toss everything together for a final minute of cooking.

10. Transfer to a serving dish and enjoy your stir-fried rice cake nian gao with XO sauce while hot.

Stir Fried Ricecake Nian Gao With Xo Sauce Recipe Equipment Needed

1. Large wok or skillet
2. Stir-fry spatula or wooden spoon
3. Sharp knife
4. Cutting board
5. Mixing bowl (for soaking rice cakes)
6. Measuring spoons
7. Plate or bowl (for setting aside shrimp and pork)

FAQ

• Can I use fresh or frozen rice cakes? – Yes, you can use fresh, frozen, or dried rice cakes. Just make sure to soak dried ones in water until they soften before cooking.
• What is XO sauce and where can I find it? – XO sauce is a savory and spicy seafood sauce originating from Hong Kong. It is available in most Asian grocery stores or online.
• Can I substitute pork with another protein? – Absolutely! You can use chicken, beef, or even tofu as a substitute for pork.
• Is it necessary to use both light and dark soy sauce? – Yes, using both adds depth to the flavor, with light soy sauce providing saltiness and dark soy sauce contributing color and richness.
• What’s the best way to prepare the shrimp? – Ensure the shrimp are peeled and deveined. You can marinate them briefly with a pinch of salt and a dash of white pepper for added flavor.
• Can I add other vegetables to the dish? – Of course! Feel free to add vegetables like bell peppers, snap peas, or mushrooms according to your preference.

Stir Fried Ricecake Nian Gao With Xo Sauce Recipe Substitutions and Variations

• XO sauce: Substitute with a mix of oyster sauce and a dash of chili sauce for spice.
• Shrimp: Replace with chicken or tofu for a different protein option.
• Pork: Substitute with beef or mushrooms for a vegetarian version.
• Chinese cabbage: Use bok choy or Napa cabbage as an alternative green.
• Dark soy sauce: Light soy sauce mixed with a bit of molasses can be used.

Pro Tips

1. Prep the Ingredients Prepare all your ingredients before you start cooking. This includes slicing the pork, deveining the shrimp, chopping the vegetables, and having the sauces measured out. Stir-frying is a fast process, so having everything ready will ensure a smooth cooking experience.

2. Control Heat Levels Stir-frying requires high heat to achieve the right sear and flavor. Make sure your wok or skillet is preheated before adding ingredients. If you find things are browning too quickly, you can briefly reduce the heat.

3. Evenly Soften Rice Cakes If your rice cakes are dried, ensure they’re evenly soaked until completely softened. Soaking them beforehand helps them cook more evenly and absorb flavors better during stir-frying.

4. Layer Flavors with XO Sauce XO sauce is a strong flavor enhancer, so start with the suggested amount. You can adjust to taste after mixing everything together, but be cautious, as its intensity can overpower other ingredients.

5. Mind the Order of Cooking The sequence of cooking the ingredients in the recipe is crucial. Cook the shrimp and pork first and remove them to avoid overcooking. This retains their texture and ensures the meat is juicy when added back later.