Rice Cakes - (年糕）

Ingredients

• Frozen, sliced rice cakes (from Korean grocery store)
• Pork or beef slices (tenderloin slices)
• Cabbage, Napa cabbage (大白菜）, Qing cai
• Cooking wine, salt, sugar, water

Instructions

1. Thaw out rice cakes and begin heating up oil in wok.
2. Start frying meat slices, which should be cut into thin strips. Add cooking wine, salt, sugar.
3. If using napa cabbage, cook together with meat. If using cabbage, then remove the meat and stir-fry cabbage alone. Add a bit of salt.
4. Add in the rice cakes and stir-fry over high heat with just a little bit of water added. If there is already liquid from frying the vegetables, then no need to add additional water.
5. Cover the pot and cook until the rice cakes are soft and tender. Serve immediately.

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