Chao Nian Gao (Shanghai Stir-Fried Rice Cakes) - cooking recipe

Ingredients

3 tablespoons canola oil
3 garlic cloves, finely chopped
1 piece fresh ginger, peeled finely chopped (2 inch)
3 ounces rice cakes, sliced 1/6 inch thick at an angle (fresh or frozen, thawed)
1 cup canned bamboo shoot, thinly sliced
1/2 small head napa cabbage, cored thinly sliced
1/4 cup soy sauce
1 tablespoon dark soy sauce
1 tablespoon chili bean sauce (doubanjiang)
1 teaspoon sugar
5 ounces spinach
1 cup bean sprouts
1 teaspoon toasted sesame oil

Preparation

Heat oil in a 14 inch wok or large skillet over medium-high heat.
Add garlic and ginger. Cook, stirring constantly, until fragrant (1 minute). Add rice cakes, bamboo and cabbage. Cook, until cabbage is wilted (4-5 minutes).
Stir in soy sauces, chile-bean sauce and sugar. Cook until slightly thick (2-3 minutes). Stir in spinach, bean sprouts and sesame oil. Cook, stirring constantly, until spinach is wilted, about 2 minutes more.