Stir Fried Rice Cakes with Rib-Eye 
(CHAO NIAN GAO 炒年糕)
Makes 6 servings

• 2 lbs. fresh rice cakes
• 1 lb. rib-eye, sliced ½” strips (optional: marinate with 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tbsp garlic)
• ½ white onion, sliced
• 1 Tbsp. ginger, minced
• 1 Tbsp. garlic, minced
• 7 cups napa cabbage, sliced
• 1 cup shredded carrots
• 2 Tbsp. soy sauce
• ¼ cup oyster sauce
• 1 tsp. sesame oil
• Pepper to taste
• 2 Tbsp. green onion, sliced (garnish)

Directions

1. Soak ovalettes in water for 30 minutes to 1 hour. Break up the rice cakes with your hands if clumped together.

2. Cut rib-eye into ½” strips. If marinate, then add 1 tbsp. soy sauce and 1 Tbsp. oyster sauce. Marinate for at least 30 minutes.

3. In a pan, cook marinated rib-eye over high heat and set aside. About 3-5 minutes. Be careful not to overcook.

4. Heat wok or pan on high heat and add vegetable oil. Sauté onions for 2 minutes and add ginger and garlic until aromatic.

5. Add cabbage and carrots and continue to cook for 3 more minutes stirring constantly.

6. Drain ovalettes and add to cabbage mixture. Cook until rice cakes are tender about 3-5 minutes.

7. Add ¼ cup oyster sauce, 2 tablespoons soy sauce and 1 teaspoon of sesame oil. Gently mix together and season with pepper to taste.

8. Plate and garnish with sliced green onions.