「素食」超爱的辣白菜炒年糕，对糯叽叽的食物完全么有抵抗力 |【Vegan】A Sichuanese's Take on Stir-Fried Kimchi Rice Cakes.

Remember the kimchi episode I posted last year? Fully fermented spicy cabbage has deeper flavor. It is a very good ingredients for making fried rice. In this episode, I used it to make stir-fried rice cakes. Very appetizing!
还记得去年发的辣白菜视频吗，我做了很多，发酵充分的辣白菜风味更足，适合用来做菜做炒饭都很棒，今天我用它做了炒年糕，微辣带着写酸味吃着特别开胃！

Ingredients/材料:
水磨年糕(手工年糕更好吃哦) 250g Rice Cakes(Handmade Rice Cake is more flavorful)
卷心菜 3-4片 3~4 Slices of Cabbage
胡萝卜 半根 Half Carrot
生姜 几片 A Few Slices of Ginger
姬松茸 80g (可用香菇代替) 80g Almond Mushroom (Or Shiitake as Alternative)

调味料/Seasonings:
生抽 1大匙 1 Tbsp Soy Sauce
老抽 1小匙 1 Tsp Dark Soy Sauce
粗辣椒面两小匙(我用的韩式辣椒面不怎么辣) 2 Tsp Coarse Chili Pepper (Since my Gochujang is not spicy enough)
海盐 适量 Salt
赤砂糖 1/2小匙 1/2 Tsp Brown Sugar
白胡椒粉 1/2小匙 1/2 Tsp White Pepper Powder
香油 1小匙 1 Tsp Sesame Oil
熟芝麻 1大匙 1 Tbsp Cooked Sesames

Tips:
Don't over cook the rice cake. Make sure to completely cool it down in cold water
年糕不要煮太久，烫软了就好，一定要入凉水防止粘连

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