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Savory stir-fried nian gao with fresh vegetables transforms festive rice cake into a healthy meal. A vegetarian, family-friendly dish with satisfying chew.
Soak sliced nian gao in warm water for 30 minutes if refrigerated or hardened, then drain and set aside.
Prep all vegetables: slice carrots thinly on a bias, halve the baby bok choy, slice shiitake mushrooms, trim snow peas, and chop green onion into 2-inch sections.
Heat 2 tbsp cooking oil in a large skillet or wok over medium-high. Add garlic and white part of green onion, stir-frying for 30 seconds until fragrant but not browned.
Increase heat to high, add carrots, mushrooms, and snow peas; stir-fry for 2 minutes until barely tender, then add bok choy and cook for 1 more minute.
Add drained nian gao, soy sauce, vegetarian oyster sauce, sugar, and white pepper. Toss rapidly on high heat, ensuring the rice cakes are coated and warmed through, about 3 minutes.
Finally drizzle with sesame oil, toss in the green part of green onion. Stir-fry for 1 additional minute, then taste and adjust seasoning if needed. Serve immediately.
