Recipe Name: Recipe: Stir-Fried New Year Rice Cake with Smoked Bacon la rou chao ci ba
Image and recipe found in book: Revolutionary Chinese Cookbook Recipes from Hunan Province
Written by: Fuchsia Dunlap
14 oz. New Year Rice cake (bought ready to cook)
7 oz. smoked bacon slices, thickly cut with rinds
2 fresh red chiles
2 tsp. sesame oil
2 TBSP. Peanut oil for cooking
1. Cut the rice cake into slices about 1/4 inch thick; set aside. Remove the rinds from the bacon and cut the bacon into slices to match the rice cake. Cut the scallions on a steep angle into long slices, separating the white and green parts. Thinly slice the chiles, discarding stems and seeds as far as possible.
2. Heat the wok over a high flame until smoke rises, then add the oil and swirl around. Add the bacon rinds and stir-fry until they have released their flavor, rendered their fat, and are golden; remove from the wok and discard
3. Add the bacon to the wok and stir fry until opaque, separating the slices. Add the rice cake and scallion whites and stir-fry until the rice cake and bacon are both fragrant nd the rice cake is tinged with gold. Toward the end of the cooking time, add the chili slices and salt to taste.
4. Add the scallion greens and stir a few times so they are barely cooked, then off the heat, stir in the sesame oil and serve.
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