Stir-fried rice cakes in XO sauce

Ingredients:

• 4 cups oval rice cakes (niangao), divided (about 450g)
• 2 tbsp. XO sauce, such as Umamei
• 2 tbsp Taiwanese soybean paste (can be replaced with oyster sauce)
• 1 tbsp. l. shaoxing wine
• 1 tbsp. black vinegar
• 1 tbsp soy sauce
• 1 teaspoon fish sauce
• 0.5 tsp sugar
• 2 cups chopped chives
• 3/4 cup blanched bean sprouts
• 55 gr. toasted bottarga

Preparation:

1. Bring a large saucepan to a gentle simmer. Drop the rice cakes into the boiling water for 30 seconds.
2. Meanwhile, heat a large stainless steel pan or nonstick wok with the XO sauce over medium heat. Place the warmed rice cakes in the pan with a small amount of boiling water.
3. Increase the heat to high and add the soybean paste, Shaoxing wine, black vinegar, soy sauce, fish sauce, and sugar. Cook, stirring, until the sauce begins to thicken and the rice cakes are heated through, 3–5 minutes. Add the chives and bean sprouts and stir until heated through and slightly wilted. Transfer to a serving platter and top with bottarga.