Chinese Stir-fried White Rice Cakes (年糕)

 My family love to eat rice cake that is chewy, gooey and soft.

  

Ingredients:-
1 packet of rice cakes

1 medium head napa cabbage, washed
Pork loin, Prawn, Sotong, Mushroom (cut into strips) – marinated with soy sauce, sesame oil & cornstarch
2 cups chicken broth
发菜

Seasoning:-
2 tbsp vegetable oil
salt to taste
3 tbsp light soy sauce
1 tbsp sesame oil
1-2 tbsp cornstarch

Method:-
1. Soak the rice cakes in cold water for 2 hours.
2. Bring it to boil untill 70% soft.
2. Slice the cabbage leaves into 1-inch wide segments.
3. In a large pan, heat 2 tbsp of vegetable oil, add in slice garlic. When the garlic turns to brown, add the meat & mushroom.
4. Add in chicken broth and napa cabbage and all the seasoning.
5. Drain the rice cakes and add them to the pot. Add more broth as needed or desired (It can be more or less soupy depending on your own preference). Keep stirring to prevent sticking. When the rice cakes are soft and chewy, add in发菜. Remove from heat. Serve hot.