Chewy, oval shaped rice cakes stir-fried with tender pork, crunchy vegetables, and a savory soy-based sauce. A quick and easy stir-fried rice cake recipe that takes less than 30 minutes to make!
If you like this recipe, check out SHANGHAI STIR-FRIED RICE CAKES WITH SHRIMP and TTEOKBOKKI (KOREAN RICE CAKES) RECIPE!
If you have been to Ding Tai Fung, you know that they are known for their soup dumplings, but I think their Shanghai style rice cakes are one of their most underrated dishes. This dish is inspired by Ding Tai Fung. It is so good, I could honestly eat them everyday. The best part? They are surprisingly easy to make at home!
WATCH SHANGHAI STIR-FRIED RICE CAKES RECIPE VIDEO BELOW:
WHAT ARE SHANGHAI STYLE RICE CAKES?
Shanghai rice cakes, or “Nian Gao 年糕,” are chewy, oval-shaped cakes made from glutinous rice flour. They have soft and slight firm, mochi-like texture. Shanghai rice cakes are often used in savory stir-fried with ingredients like pork, shrimp, vegetables, and soy-based sauce.
WHERE TO FIND SHANGHAI RICE CAKES?
You can find Shanghai rice cakes in any Asian grocery stores. Here in this recipe, I am using frozen rice cakes. If you are using dried rice cakes, you’ll need to soak them in warm water for 2-3 hours to soften. If you are using vacuumed-sealed rice cakes, separate them if they are stuck together.
INGREDIENTS:
- Rice Cakes
- Bok Choy or Cabbage, chopped
- Pork Belly or pork loin, thinly sliced
- Garlic, minced
- Scallion, chopped
- Shiitake Mushroom, rehydrated and sliced (save 3/4 cup of mushroom liquid)
- Shaoxing Wine
- Sesame Oil
- Light Soy Sauce
- Dark Soy Sauce
- Oyster Sauce
- White Pepper
- Sugar
- Cornstarch
HOW TO MAKE SHANGHAI STIR-FRIED RICE CAKES:
Marinate the Pork
In a bowl, combine thinly sliced pork with 2 tsp light soy sauce, 1/4 tsp white pepper, 1tsp sesame oil, and 1tsp cornstarch. Let it marinate for at least 15 minutes.
Stir-Fry the Pork
In a large pan or wok, heat 1 tbsp of oil over medium-high heat. Add marinated pork and garlic, and stir-fry for a few minutes until pork turns golden brown and is cooked through. Add shiitake mushroom and stir-fry for 1-2 minutes.
Stir-Fry the Vegetables
Add chopped vegetables and green onions. Stir-fry for 2-3 minutes, or until the vegetables are tender.
Add the Rice Cakes
Using a spatula, push the pork and vegetables to the side and create a space in the middle of the pan. Add frozen rice cakes to the center and pour 3/4 cup of mushroom water over the rice cakes. Cover the pot with a lid and let it simmer for 3-4 minutes, or until the rice cakes have softened.
Add the Sauce
Remove the lid and add Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, and sugar. Toss everything together until the rice cakes are evenly coated. Cook for another 2-3 minutes until the rice cakes are soft and chewy, and the sauce is fully absorbed.
Serve
Garnish with some green onions, serve hot and enjoy!
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Shanghai Stir-Fried Rice Cakes
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Chewy, oval shaped rice cakes stir-fried with tender pork, crunchy vegetables, and a savory soy-based sauce. A quick and easy stir-fried rice cake recipe that takes less than 30 minutes to make!
Ingredients
Marinade for the Pork
- 8oz pork belly or pork loin, slice into thin strips
- 2 tsp light soy sauce
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1 tsp cornstarch
Stir-Fried Rice Cakes
- 1 lb frozen rice cakes
- handful of baby bok choy or cabbage, chopped
- 4 clove garlic, minced
- 2 green onion, chopped
- 6 shiitake mushroom, rehydrated and thinly sliced (save the mushroom liquid)
- 3/4 cup reserved mushroom water/liquid
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tsp white sugar
Instructions
- In a bowl, combine thinly sliced pork with 2 tsp light soy sauce, 1/4 tsp white pepper, 1tsp sesame oil, and 1tsp cornstarch. Let the meat marinate for at least 15 minutes.
- In a large pan or wok, heat 1 tbsp of oil over medium-high heat. Add marinated pork and garlic, and stir-fry for a few minutes until pork turns brown and is cooked through. Add sliced shiitake mushroom and stir-fry for 1-2 minutes.
- Add chopped vegetables and green onion. Stir-fry for 2-3 minutes, or until the vegetables are tender.
- Using a spatula, push the pork and vegetables to the side and create a space in the middle of the pan. Add frozen rice cakes to the center and pour 3/4 cup of reserved mushroom water over the rice cakes. Cover the pot with a lid and let it simmer for 3-4 minutes, or until the rice cakes have softened.
- Remove the lid and add Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, and sugar. Toss everything together until the rice cakes are evenly coated. Cook for another 2-3 minutes until the rice cakes are soft and chewy, and the sauce is fully absorbed.
- Garnish with some green onions, serve hot and enjoy!
Notes
You can find Shanghai rice cakes in any Asian grocery stores. Here in this recipe, I am using frozen rice cakes. If you are using dried rice cakes, you’ll need to soak them in warm water for 2-3 hours to soften. If you are using vacuumed-sealed rice cakes, separate them if they are stuck together.
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