3 cups Nian Gao Rice Cakes (sliced to 1/4″ slices)
20 Baby Bok Choy
1/4 lb pork, rump or shank (140 g)
1 1/2 tbsp light soy sauce
1 tsp sugar
1 tsp Shao Hsing Rice Wine
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp corn or potato starch
1 tsp salt
2 tbsp concentrated chicken stock essence or 1 cup chicken stock
1 tbsp corn or potato starch
Soak the Nian Gao Rice Cakes for 3-4 hours. Slice to 1/4″ slices if not sliced already.
Slice the pork against the grain into matchsticks or thin slices and then marinate for at least 1/2 hour with soy sauce, sugar, wine, pepper, sesame oil and starch.
Wash baby bok choy carefully, changing water several times as there usually is sand. Slice the boy choy in half for more bit sized pieces.
Heat wok. Add 2 tsp oil. Add pork slices, spread out and let brown for a half a minute, then give it a good stir. Remove to a plate.
Add 2 tbsp oil to medium high heated wok. Add the bok choy and salt, then quickly add the rice cakes in a layer over the bok choy, cover and turn down heat to low. Cook until the rice cakes are soft (a few minutes). Check occasionally and add a bit of water if too dry.
When rice cakes have softened, add chicken essence and 1 cup water or chicken stock. Stir to mix, then cover and cook at low heat for 2 minutes. Make sure to poke at the Nian Gao to separate pieces if they start sticking together.
Add the pork in and stir. Mix your 1 tbsp of starch with 2 tbsp of water, give it a big stir and add to your wok. Stir immediately, watching the sauce to check the thickness. The sauce should cling lightly on everything. Turn off the heat immediately and serve.
(Adapted to omit mushrooms)