Chao Nian Gao (Shanghai Stir-Fried Rice Cakes)

Chewy rice cakes add texture and depth to this vegetarian stir-fry.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons canola oil
• 3  garlic cloves, finely chopped
• 1  piece fresh ginger, peeled finely chopped (2 inch)
• 3  ounces  rice cakes, sliced 1/6 inch thick at an angle (fresh or frozen, thawed)
• 1  cup  canned bamboo shoot, thinly sliced
• 1⁄2 small  head napa cabbage, cored thinly sliced
• 1⁄4 cup soy sauce
• 1  tablespoon dark soy sauce
• 1  tablespoon chili bean sauce (doubanjiang)
• 1  teaspoon sugar
• 5  ounces spinach
• 1  cup bean sprouts
• 1  teaspoon  toasted sesame oil

Directions

1. Heat oil in a 14 inch wok or large skillet over medium-high heat.
2. Add garlic and ginger. Cook, stirring constantly, until fragrant (1 minute). Add rice cakes, bamboo and cabbage. Cook, until cabbage is wilted (4-5 minutes).
3. Stir in soy sauces, chile-bean sauce and sugar. Cook until slightly thick (2-3 minutes). Stir in spinach, bean sprouts and sesame oil. Cook, stirring constantly, until spinach is wilted, about 2 minutes more.