Topokki (Korean Fried Rice Cake 炒年糕)

I tried fried rice cake once in a Korean restaurant but couldn't recall it taste since I had it long ago. As what I remembered,  the dish was served in some sort of hot spicy red sauce maybe kimchi I think. But today I will serve the fried rice cake in sweet and spicy, the South East Asia style.

Ingredients

• pumpkin    南瓜     
• napa cabbage/chinese cabbage     黄芽白/大白菜
• chives    韭菜
• onion    洋葱
• garlic    蒜
• fried rice cake    炒年糕
• broccoli    西兰花
• dried mushroom    冬菇
• chili sauce    辣椒酱
• Thai sweet chili sauce    泰式甜辣椒酱
• sugar    糖
• salt    盐
• sushi rice vinegar    寿司醋
• rice/ginger wine    米/姜酒
• cornflour    玉米粉
• plain water    清水

Steps 

1. Soak the dried mushroom into water until tender then drain.    冬菇浸水泡软隔水备用。
2. Cut the ingredients into desire size.    把材料切成喜欢的大小。
3. Cook the fried rice cake with a pot of water to tender. Drain the fried rice cake.    炒年糕用开水煮软隔水。
4. Mix the chili sauce, Thai sweet chili sauce, sugar, salt, vinegar, wine, cornflour and water in a bowl.    将辣椒酱、泰式甜辣椒酱、糖、盐、醋、酒、玉米粉、清水混合均匀。
5. Heat up the pan with cooking oil. Saute the onion and garlic.    热锅放油爆香洋葱和蒜。
6. Toss in the pumpkin and a little water, cook to tender. Then add other vegetable and stir well.    倒入南瓜和少许水煮至软身，将其它蔬菜加入煮。
7. Add the fried rice cake.    倒入炒年糕。
8. Pour in the sweet sour sauce from step (4), and stir thoroughly.    加入步骤(4)的甜酸酱混匀。