Spicy Fried Rice Cake (Málà Chǎo Niángāo)

Málà Chǎo Niángāo, or Spicy Fried Rice Cake, is a popular dish in Tianjin Cuisine. This flavorful and spicy dish is made with chewy rice cakes, savory meat, and a variety of vegetables, all stir-fried in a spicy and numbing málà sauce.

Gluten Free Dairy Free Main Course Tianjin Spicy Stir Fry Rice Cake Tianjin Cuisine
Spicy Fried Rice Cake (Málà Chǎo Niángāo)

Ingredients

  • 1 pound rice cakes
  • 8 ounces pork belly, thinly sliced
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 cup napa cabbage, sliced
  • 1/2 cup scallions, chopped
  • 2 tablespoons doubanjiang (broad bean paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1 tablespoon sugar
  • 1 teaspoon Sichuan peppercorns
  • 1 teaspoon chili flakes
  • 1 cup chicken broth

Instructions

  1. Soak the rice cakes in warm water for 15-20 minutes to soften.
  2. Heat 1 tablespoon of oil in a wok over high heat. Add the pork belly and stir-fry until browned. Remove from the wok and set aside.
  3. Heat the remaining 1 tablespoon of oil in the wok. Add the garlic, ginger, and doubanjiang. Stir-fry until fragrant.
  4. Add the napa cabbage and scallions to the wok. Stir-fry for 2-3 minutes.
  5. Return the pork belly to the wok. Add the soy sauce, cooking wine, sugar, Sichuan peppercorns, and chili flakes. Stir to combine.
  6. Drain the rice cakes and add them to the wok. Pour in the chicken broth and stir well.
  7. Cover the wok and cook for 5-7 minutes, or until the rice cakes are tender and the sauce has thickened.
  8. Serve the Málà Chǎo Niángāo hot, garnished with extra scallions if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Carbohydrates
45g
Fat
12g

Supplies

Wok Cutting board Knife Measuring spoons Measuring cups

Tools

Stove Spatula Cooking pot

Serving suggestions

Serve the Málà Chǎo Niángāo with a side of steamed vegetables or a fresh cucumber salad.

Tips & tricks

For a spicier kick, add more chili flakes or Sichuan peppercorns to the dish.

Cost

$15