Description

This dish combine chewy rice cakes, juicy shrimp, crunchy cabbage, spinach, and a blend of soy sauce and savory seasonings. If you are a fan of Ding Tai Fung’s delicious Shanghai rice cakes, you came to the right place! You can save money and skip the long wait at Din Tai Fung by trying this recipe! It is incredibly easy to make it at home and tastes just as delicious as the restaurant.

Ingredients

Scale

Marinade for the Shrimp

15 –20 shrimp, peeled and deveined
2 tsp sesame oil
2 tsp Shaoxing wine
1/4 tsp salt
1/4 tsp white pepper
1 tsp cornstarch

Stir-Fried Rice Cakes

1 lb frozen rice cakes* (See Note.)
4 clove garlic, minced
1–2 cups Napa cabbage , chopped
2 cups spinach
1 cup chicken stock
1 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp Shaoxing wine
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
1/4 tsp white pepper
2 green onions, chopped (for garnish)

Instructions

In a bowl, combine shrimp with sesame oil, Shaoxing wine, salt, white pepper, and cornstarch. Mix well and let it marinate for at least 15 minutes.
In a large pan or wok, heat 1 tbsp of oil over medium heat. Add marinated shrimp and stir-fry until they turn pink on both sides. Remove from the pan and set it aside.
In the same pan or wok, add 1 tbsp of oil. Then add garlic, napa cabbage, and spinach. Stir-fry for a few minutes until the vegetables are tender-crisp, around 2-3 minutes.
Use a spatula and push the vegetables to the side to create a space in the middle of the pan. Add frozen rice cakes to the center and 1 cup of chicken stock 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 light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, and white pepper. Toss the cooked shrimp back into the pan and stir well, ensuring the rice cakes and shrimp are evenly coated with the sauce. Cook for another 2-3 minutes, until the rice cakes are soft and chewy but not mushy.
Transfer the rice cakes to a plate. Garnish with chopped green onions. Serve hot and enjoy!

Notes

* RICE CAKES: You can find Shanghai rice cakes in the frozen section of any Asian grocery stores. I like using frozen rice cakes because they are convenient and you don’t need to thaw them before cooking. If you are using dried rice cakes, you will have to soak them in warm water for about 2-3 hours to soften. And if you are using vacuumed-sealed rice cakes, make sure to separate them if they are stuck together.

If you don’t have access to an Asian grocery store or can’t find Shanghai rice cakes, you can get similar rice cakes on Amazon. Note that the size and texture might be slightly different.