Cabbage & Sticky Rice Cake Stir Fry “Chao Nian Gao” with Chinese Chili Oil

Chao Nian Gao by Nancy Chen

Recipe excerpt from:
101 Amazing Uses for Cinnamon
by Nancy Chen

Ingredients

  • 2-3 tbsp avocado oil (for cooking)
  • 3 cloves garlic, sliced
  • 3 slices ginger
  • 3 scallions, chopped
  • 4 cups cabbage or Napa cabbage, chopped
  • 16 oz sticky rice cakes (I like the refrigerated vacuum-packed ones that you don’t have to pre-soak)
  • 4 eggs

For Sauce:

  • 2 tbsp coconut aminos or gluten-free soy sauce (you can add more to taste)
  • 1 tbsp gluten-free oyster sauce
  • 1 tsp black rice vinegar
  • 2-3 tbsp Chinese Chili Oil (you can add more or less to taste)

Directions:

  1. Mix ingredients for sauce in a small bowl.
  2. Heat large pan on high heat and add the avocado oil. Next, add the garlic, ginger, and scallions and cook until the garlic is browned.
  3. Add the rice cakes and half the sauce. Stir fry the rice cakes together for about 3 minutes.
  4. Add the cabbage and cook until the cabbage is wilted. (Note: if you have a smaller pan, you can cook the cabbage separately and then add it all together at the end.)
  5. In another bowl, beat together the 4 eggs and pour on top of the cabbage.
  6. Add the rest of the sauce and cook until the eggs are cooked through.
  7. Enjoy!

Thai-Style Carrot Soup with Chrysanthemum Leaves

Melissa's World Variety Produce Yields 8 servings

1 tablespoon olive oil
1 pound carrots, peeled and coarsely chopped
1 large yellow onion, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
3 tablespoons chopped unpeeled fresh ginger
3½ cups fat-free, low sodium chicken or vegetable broth
1 cup light coconut milk
1/3 cup fat-free evaporated milk
3 tablespoons fresh lime juice
2 tablespoons creamy peanut butter
2 tablespoons brown sugar or maple syrup
2 teaspoons seasoned rice vinegar
1 1/2 tablespoons fish sauce
1 teaspoon Asian (roasted) sesame oil
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon dried red chile flakes
Salt
Freshly ground black pepper
1/2 cup finely chopped fresh chrysanthemum leaves

In a large pan or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, onions, celery, garlic, and ginger; cook for 5 to 6 minutes, stirring occasionally, until the onions are translucent. Add the broth, coconut milk, evaporated milk, lime juice, peanut butter, syrup, vinegar, fish sauce, sesame oil, coriander, turmeric, and chile flakes; bring to a boil. Cover, reduce the heat, and simmer for 25 to 30 minutes, until the carrots are very tender. Remove from the heat.

Using a ladle, remove 1 cup of the broth and set aside. Process the remaining soup in batches in a food processor or blender until smooth; hold the lid down with a potholder if using a blender. Taste and season with salt and pepper. If the soup is too thick, stir in all or some of the reserved broth.

If making it ahead, refrigerate, covered, for up to 24 hours. Gently simmer on low heat until reheated. Ladle into soup bowls. Garnish each serving with chopped chrysanthemum leaves.

Meatless Alternative: Omit the fish sauce and substitute soy sauce.