Shanghai Style Chap Nian Gao: Stir Fried Rice Cakes Recipe
Delve into the delightful flavors of Shanghai with this vibrant Chap Nian Gao recipe, a traditional dish featuring stir-fried rice cakes that blend beautifully with an array of fresh vegetables. This one-pot dish is not only satisfying but also an excellent way to embrace vegetarian cooking. Perfect for lunch or dinner, it brings the essence of Chinese cuisine right into your home kitchen. The dish serves four, making it a great option for family meals or gatherings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Salt | to taste |
| Sunflower oil | for cooking |
| Bok Choy | 1, sliced |
| Carrot (Gajjar) | 1, thinly sliced |
| Cabbage (Patta Gobi / Muttaikose) | 1/2 cup |
| Button mushrooms | 1/2 cup, quartered |
| Corn flour | 2 tablespoons |
| Dark soy sauce | 1 tablespoon |
| Bean paste | 1 tablespoon |
| Red chili sauce | 1 teaspoon |
| Sugar | 1 teaspoon |
| Sunflower oil | for cooking |
| Salt | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 4g |
| Carbohydrates | 45g |
| Dietary Fiber | 3g |
| Total Fat | 7g |
| Saturated Fat | 0.5g |
| Sodium | 600mg |
Preparation Time
- Prep Time: 90 minutes
- Cook Time: 10 minutes
- Total Time: 100 minutes
- Servings: 4
Instructions
To embark on your culinary journey with Shanghai Style Chap Nian Gao, start by preparing the rice cakes.
-
Prepare the Dough:
- In a microwave-safe bowl, combine the rice flour, salt, and 1/2 cup water. Mix thoroughly until you form a sticky paste.
- Cover the bowl with cling film, leaving one inch open for steam to escape. Microwave on high for 2 minutes.
- Carefully remove the bowl, add 1/4 cup water, mix again, and repeat the microwaving process until the dough is firm and slightly elastic.
-
Pound the Dough:
- Once cooked, transfer the dough onto a clean surface. Use a muddler to pound the dough for about 5 minutes, applying a bit of oil to prevent sticking.
- After pounding, bind the dough with your hands and knead for an additional 2 minutes until smooth.
- Divide the dough into two equal portions and roll each into a cylindrical shape, oiling your hands and the board as needed to facilitate rolling.
- Wrap each cylindrical piece in cling film and refrigerate for at least 1 hour.
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Prepare the Vegetables:
- Once the rice cakes have chilled, remove them from the fridge and cut them lengthwise into desired sizes.
- Heat a wok over medium heat and add a drizzle of sunflower oil.
- Add minced ginger and garlic, sautéing for just a few seconds until fragrant.
- Introduce the sliced bok choy, carrots, cabbage, and button mushrooms to the wok. Sauté the vegetables until they are tender but still crisp. You may add a splash of water and cover the wok to speed up the cooking process.
-
Create the Sauce:
- While the vegetables are cooking, prepare the sauce. In a small bowl, mix together the corn flour, dark soy sauce, bean paste, red chili sauce, and sugar with 1/4 cup water. Stir until well combined and set aside.
-
Combine and Serve:
- Once the vegetables are cooked to your liking, pour the sauce mixture over them and stir continuously until the sauce thickens slightly.
- Gently fold in the prepared rice cakes, ensuring they are coated with the sauce and vegetables.
- Serve the Shanghai Style Chap Nian Gao hot, alongside a portion of General Tso’s cauliflower for a delightful and complete meal.
Final Thoughts
This Shanghai Style Chap Nian Gao recipe is not just a meal; it’s an experience that allows you to appreciate the harmonious blend of flavors and textures that Chinese cuisine offers. The chewy rice cakes paired with crisp vegetables and a savory sauce create a comforting dish that is sure to please everyone at the table. Enjoy this vibrant dish that showcases the art of stir-frying and the joy of cooking!
