Chao Nian Gao (Shanghai Stir-Fried Rice Cakes)

• 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

1. Heat oil in a 14 inch wok or large skillet over medium-high heat.
2. 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).
3. 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.

canola oil, garlic, fresh ginger, rice cakes, bamboo shoot, cabbage, soy sauce, soy sauce, chili bean sauce, sugar, spinach, bean sprouts, sesame oil

Taken from www.food.com/recipe/chao-nian-gao-shanghai-stir-fried-rice-cakes-514184 (may not work)