Rice cakes with vegetables is a dish of stir-fry rice cakes (chǎo niángāo 炒年糕) typical of Shanghai cuisine. In Italy it represents one of the classic dishes of Chinese cuisine of the 80s and 90s and is still extremely popular today.
This is one of the dishes of the Chinese New Year (aka Lunar New Year): niángāo means "more and more every year", with the hope that the new year brings greater wealth, prosperity and well-being.
The recipe I propose here is vegan, but you can add pork belly.
1 pack dried Chinese rice cakes
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon sesame oil
vegetable oil to taste
1 thinly sliced spring onion
1 pak choi (the ribs finely chopped and the leaves roughly chopped, keep the two parts separate)
1 carrot cut into slices
1 courgette cut into julienne strips
Leave the rice cakes to soak in water overnight.
The following day, drain the rice cakes and immerse them in cold water to prevent them from sticking together.
Combine light and dark soy sauce and sesame oil in a bowl. Keep aside.
Heat some vegetable oil in a pan or wok and fry the spring onion, pak choi ribs and carrot. After a few minutes add the courgette and pak choi leaves. Cook, stirring constantly, the vegetables should be cooked but crunchy.
Drain the rice cakes and pour them into the pan. Mix and add the sauce. Leave to flavor well.