STIR-FRIED NEW YEAR CAKE

New Year cake’is usually automatically taken to mean the sweet variety eatenduring Chinese New Year，having been dipped in egg and lightly pan-fried until the centre of each slice is soft and gooey like caramel.There is，however，a savoury variety of New Year cakes that is often stir-fried with various ingredients and used as a substitute for rice.Since I have eaten rice almost every day for the last 33 years，it is sometimes nice to shake it up a little！

Serves 2 as a snack

INGREDIENTS

125g New Year cakes

1 tablespoon vegetable oil

14 onion，finely sliced

20g spring onion greens，cut into 2cm sections

20g bean sprouts

1 tablespoon Shaoxing rice wine

12 tablespoon oyster sauce

12 tablespoon dark soy sauce

2 teaspoons sesame oil

grated rind of 1 lemon（optional）

white pepper

1.Cook the New Year cakes in a pan of boiling water for about 5 minutes until soft to the touch.Drain and immediately plunge into iced water，then leave to drain and dry.

2.Heat the vegetable oil in a hot wok，add the onion，spring onion greens and bean sprouts，and stir-fry for 1 minute.

3.Deglaze the pan with the wine and then add the New Year cakes.

4.Mix thoroughly and then add the oyster sauce and dark soy sauce.

5.Finish the dish by seasoning with pepper and adding the sesame oil and grated lemon rind，if you like.

hancheng

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