Stir-fried Rice Cake with Seasonal Vegetables

Name: Stir-fried Rice Cake with Seasonal Vegetables
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Rice cake; 100g Broccoli; 100g Cucumber; 100g pork; 5g salt; 5ml Soy sauce; 3g Shallots; 20g Korean Hot Sauce

by Strawberry tea

4.8 (1)

Favorite

25

Difficulty

Normal

Time

15m

Serving

3

When the kids like to eat nian gao, change the pattern and stir-fry them, and put whatever dishes are in the house. This time there are broccoli and cucumbers and they are very refreshing.

Ingredients

Stir-fried Rice Cake with Seasonal Vegetables

1. Cut the broccoli into small flowers and wash them

2. Break the nian gao into pieces and set aside

3. Wash the cucumber and cut into strips

4. Add appropriate amount of water to the rice cake and broccoli to cook

5. Cook until the rice cake becomes bigger and softer, and the water content is obviously reduced

6. Add appropriate amount of oil

7. Add shredded pork

8. Add a bag of Korean hot sauce after the pork is cooked

9. Pour the cucumber strips into the wok and stir fry

10. Add some light soy sauce

11. Finally, sprinkle with chopped green onions and stir evenly

Tips:
Boil the nian gao with water first, so that the nian gao will be soft and rotten, and the cucumber will be easy to cook. Finally, put it in and stir evenly. Don't fry for too long. If the cucumber is soft, it won't taste good.