346 Shanghai Stir Fried Sticky Rice Cakes with Pickled Mustard Greens346 上海雪菜炒年糕
346 Shanghai Stir Fried Sticky Rice Cakes with Pickled Mustard Greens
INGREDIENTS (4 servings)
- 1 package of frozen, sliced, plain sticky rice cakes (ovalettes); open the package, soak in cold water, separate each piece, and drain before using
- 2-3 cups of picked mustard greens, rinsed and chopped
- 1 cup of shiitake mushrooms; soak in water until soft, remove the stems, and slice thinly before using
- 1 cup of winter bamboo shoots, julienned
- 1/3 – 1 cup of cooking oil
- A pinch of salt
- A pinch of sugar
- A dash of sesame oil
NOTE
Traditional stir frying of sticky rice cakes requires a lot of oil, otherwise when you go to fry the rice cakes, they all stick together. I avoid the excessive use of oil by first boiling the sticky rice cakes, then stir frying them with the pickled mustard greens. This process is both quick and easy, and not too oily.
DIRECTIONS
| Step 1 | |
| Fill a large saucepan or pot half full of water and bring to a boil. After the water begins to boil, add the rice ovalettes and continue to boil until they lose their rigidity. Then remove them from the water and drain. | |
| Step 2 | |
| Heat oil in a large pan and stir fry the mushrooms until they are soft and flexible. Then add the bamboo shoots, pickled mustard greens, salt, and sugar. Stir until everything is evenly distributed. | |
| Step 3 | |
| Turn the heat down to medium-low and finally add the rice ovalettes. After everything has been mixed together and heated all the way through, add a few drops of sesame oil and serve. | |
346 上海雪菜炒年糕
材料 (4人份)
- 年糕，1 包切片冷凍白年糕，打開後先用冷水泡開，分成一片片，瀝乾備用
- 雪菜，2-3 杯，洗淨，切碎
- 香菇，1 杯，用水泡軟，去掉根部，切成絲
- 冬筍，1 杯，切絲
- 燒菜油，1/3 – 1 杯
- 塩，糖，蔴油，少許
小叮嚀
傳統的炒年糕需用許多油，否則炒時易結塊黏在一起，我改良為撈年糕，把年糕先另外煮熟，再混入雪菜中合炒，又快又簡單，不至太油
做 法
| Step 1 | |
| 在湯鍋中放半鍋水，煮沸後，放入年糕片至煮沸後 撈起瀝乾備用 | |
| Step 2 | |
| 在鍋中熱油，先炒香菇至香軟，再放入冬筍，雪菜，塩，糖，拌炒均勻 | |
| Step 3 | |
| 轉成中小火，最後加入年糕片拌炒均勻，滴幾滴蔴油即可盛起食用 | |
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