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Stir-fried Chinese rice cakes (炒年糕) with dried shrimp, scallions and scallion oi…

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Stir-fried Chinese rice cakes (炒年糕) with dried shrimp, scallions and scallion oil.
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In a small bowl, soak about ½ cup of dried shrimp in hot water (just enough to cover) and a splash of Shaoxing rice wine for 25-30 minutes. Then drain and set aside.
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In a large cast iron pan or wok, heat a little more than ¼ cup of neutral oil over high heat until you see a bit of smoke. Add in 3 scallions, chopped to about two to three-inch batons. Stir-fry in oil until fragrant and slightly golden, then add in the drained shrimp. Continue cooking until shrimp is a little crispy and scallions are mostly a deep golden brown, but not burned. Move scallions and shrimp into a serving dish; keep scallion oil in pan.
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Lower heat to medium-high and add in about ½ lb. sliced rice cake (found in Asian grocery stores) to the hot scallion oil. Stir fry until edges around the rice cakes are golden, be sure to toss frequently so they don’t get too stuck together. When the rice cakes are golden enough for you, put the shrimp and scallions back in the pan. Add a bit of salt and a splash of soy sauce (or tamari to keep things gluten-free). Toss everything together well, adjust seasoning as needed. Put in serving dish, eat, and enjoy!
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