Stir fried rice cakes with rib-eye (chao nian gao)

Ingredients

• 2 lbs of rice cakes
• 7 cups of sliced napa cabbage
• 1 lb of sliced ribeye
• 1/2 onion sliced
• 1 cup shredded carrots
• 2 tablespoons green onion
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic

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Preparation

• First, cook the rib-eye in some oil until almost cooked through. Remove from the pan so it doesn't overcook and set aside.
• In a wok, cook the onions with the ginger and garlic until fragrant.
• Next, add the napa cabbage and carrots and cook through for about 2-3 minutes.
• Next, drain the rice cakes and add it to the wok and cook for about 3-5 minutes. The heat will soften the rice cakes.
  
• Finally, add 2 tbsp soy sauce, 1/4 cup oyster sauce, and 1 tbsp sesame oil. Toss the rib-eye in the wok and mix together. Taste and adjust for seasonings. We added some freshly cracked pepper.
• Garnish with the green onion and looks like dinner is served! We like to have our dish of Stir Fried Rice Cakes with Rib-eye with hot green tea, just like at the Chinese restaurant.
• Substitute the rib-eye for any kind of meat you have, like chicken, pork, or shrimp.

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