Chinese Rice Cake with Vegetables (蔬菜年糕)

蔬菜年糕 (Shu Cai Nian Gao)


Rice cake is a lucky food for Chinese new year. This dish is very simple to make, the red pepper adds the traditional lucky color to the dish.

Substitute the chicken stock with vegetable stock or water to make it vegetarian.

For more fun cooking ideas, see Recipes by Category. We also have lots of fun vegetarian dishes.

Ingredients
  • 1.5 lb. rice cake 
  • 1/3 lb. bok choy scape
  • 3 cups of chicken stock
  • A few red mini pepper
  • 2 tablespoon canola oil
  • 1 pinch of salt
Preparation Time: 5 minutes
Cooking Time: 40  minutes
Servings: 6-8

Cooking Steps

1. Get 1 pack Chinese rice cake slices.
2. Get a large pan, add 3 cups of chicken stock, boil.
3. Add the rice cake slices to the stock, separate the slices evenly, boil, then simmer for 25 minutes, or until the rice cake becomes soft.
4. Take out the rice cake slices using a colander, put into a large bowl.


5. Get 1/3 lb. Chinese bok choy scape, cut into smaller long slices if needed.

6. Get a pot, add 1 cup chicken stock, add 2 tablespoon canola oil, a pinch of salt to taste, boil.

7. Divide the bok choy into 3-4 portions, place each portion into the chicken stock, stir briefly to let the bok choy coated with oil, cook for about 2 minutes.

8. Place the cooked bok choy on top of the rice cake.

9. Repeat the process to finish rest of the bok choy.
10. Get a few red mini pepper, remove stem, cut into a few slices. Add to the chicken stock to boil for 2 minutes, take out the cooked pepper and place on top of the rice cake.




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