Just had two wonderful bowls of fennel 年糕 (nian gao). Nothing you would find in a Chinese or American cookbook, at least one that I own. Basically, I had a bulb of fennel that has been sitting in the refrigerator and needed to use it up. I also had a bag of nian gao (or rice ovlets). So, the two leftover ingredients became one.

1. Heat oil in wok over medium high heat. Saute 2 cloves of minced garlic and 1 small brown onion (diced) until golden. I use whole quantities to avoid leaving more leftover ingredients in the refrigerator.
2. Add I bulb of fennel (shredded) and continue to saute until caramelized.
3. Add 6 shiitake mushrooms (sliced) and cook until the mushrooms have started to wilt.
4. Add a dash of ground pepper.
5. Heat 1 cup of canned beef broth until boiling.
6. Add one package of nian gao. Stir fry until soft. If the nian gao gets too sticky, add the warm beef broth a little at a time to moisten.
7. Add 1 T of light soy sauce, 1 t malt vinegar, 1 t sesame oil, 1 t brown sugar and 1 t oyster sauce.

Yes, this is a totally random creation that might appeal only to me. It was a bit sweet and savory with a hint of licorice flavor from the fennel.