Stir-fried Rice Cake with Shacha Sauce

Name: Stir-fried Rice Cake with Shacha Sauce
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 150g Rice cake; 4 slices Chinese cabbage; 1/2 carrot; Some Shacha sauce; 1 Shallots; Some Salad oil; 1/2 teaspoon salt; Some Shimizu; a little Soy sauce

by Yuebao Mama

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Nian gao has always been a staple food frequently in my family. It is the first time to stir-fry nian gao with shacha sauce. Unexpectedly, the taste is superb! Yuebao ate a bowl in one go, friends! It can be done!
Shacha sauce is a mixed condiment that originated in Chaoshan and is popular in Fujian and Guangdong provinces. Light brown in color, paste-like, with special compound aromas such as garlic, onion and peanuts, compound fresh and salty taste of dried shrimps and light soy sauce, as well as slight sweet and spicy taste.

Ingredients

150g Rice Cake
4 slices Chinese Cabbage
1/2 Carrot
Some Shacha Sauce
1 Shallots
Some Salad Oil
1/2 teaspoon Salt
Some Shimizu
a little Soy Sauce

Stir-fried Rice Cake with Shacha Sauce

1. Prepare materials;

Stir-fried Rice Cake with Shacha Sauce recipe

2. Wash the rice cakes and set aside;

3. Wash the cabbage, carrots, and shallots, then cut into strips for later use;

4. Heat the pan, pour the salad oil, and when the oil is hot, add the chopped cabbage and stir fry;

5. Add rice cakes and stir-fry carrot shreds;

6. Pour in an appropriate amount of water and boil;

7. Add appropriate amount of Shacha sauce;

8. Add half a teaspoon of salt;

9. Finally, add a small amount of light soy sauce and stir fry, and it's ok;

10. Fill a bowl, sprinkle chopped green onion, and eat!

Tips:
Shacha sauce is a mixed condiment that originated in Chaoshan and is popular in Fujian and Guangdong provinces. Light brown in color, paste-like, with special compound aromas such as garlic, onion and peanuts, compound fresh and salty taste of dried shrimps and light soy sauce, as well as slight sweet and spicy taste. Sand tea (Indonesian: Satay) is also known as satay in southern Fujian, Chaoshan, and Taiwan. It was originally a flavored food in Indonesia. Its original meaning is grilled meat skewers, mostly lamb, chicken or pork. The seasoning used is spicy. After being introduced into Chaoshan area, only its spicy characteristics are used to make a condiment called shacha sauce.