Chao Qing Cai Nian Gao (Stir-fried Greens with Rice Cakes)

Prepare the Nian Gao by separating any stuck slices. If using dried Nian Gao, soak them in hot water for 15-20 minutes until pliable, then drain.

Wash the Shanghai Bok Choy thoroughly. Separate the leaves and stems. Cut larger stems into bite-sized pieces.

Mince the Garlic and Ginger. Slice the Scallions into 2-inch segments, separating the white and green parts.