Stir-Fried Rice Cake with Mixed Vegetables

什錦炒年糕

Ingredients 材料：

Ningpo rice cake, 2 cups; 年糕片2杯
Green vegetable sprouts, ½ lb; 青菜苗 ½磅
Baby corn, straw mushrooms, shredded Chinese mushrooms, minced ginger, sliced red carrots, each small amount; 玉米筍、草菇、冬菇絲、薑末、紅蘿蔔片, 各適量

Seasoning 調味料：

Salt, 1 teaspoon   鹽1茶匙
Sugar, white pepper, small amount   糖、白胡椒粉 各少許

Cooking Method 做法：

1. Soak Ningpo rice cake in cold water for 6 hours, blanch in boiling water until soft, then set aside.
   將年糕片泡冷水六小時後，撈起用滾水川燙，微軟待用。
2. Heat 1 tablespoon oil in wok, sauté all vegetable ingredients, add seasoning and cooked rice cake on top, cover and continue cooking for 3 minutes, stir well and serve immediately.
   油1湯匙，加入玉米筍、草菇、冬菇絲、薑末、紅蘿蔔片及青菜苗略炒，加入調味料及川燙過的年糕片，蓋上鍋蓋，3分鐘後開蓋，拌炒均勻，即成美味炒年糕。