Shanghai Stir-fried Rice Cakes (20 Minutes ONLY! )

Show you how to make a quick, easy, delicious, and healthy Rice Cake recipe that takes less than 20 minutes to make!

If you never tried Shanghai Stir-fried Rice Cakes (Nian Gao), you are missing out! It is chewy, savory, and super addicting. I love making Stir-fried Rice Cakes when I am busy but want a delicious and healthy meal packed with vegetables.

We are making a vegetarian version today. However, you can also add any protein of your choice, such as chicken, pork, and beef! This recipe is a vegetarian AND gluten-free recipe that is SUPER delicious!

If you never tried rice cakes, it has a similar consistency to mochi but slightly chewier and sticky.

You can often find rice cakes at most grocery stores near the tofu and kimchi section or fresh dumpling wrappers. Depending on your rice cake, you may need to either soak them in the water ahead of time or rinse with hot water.

Prepare the rice cakes based on package instructions. I like to make sure mine are mostly separated before adding them into the pan to ensure every piece of rice cake is soaked in the sauce. 

The sauce is what makes my Shanghai Stir-Fried Rice Cakes super addicting and delicious!

As you know, I always rave about how important it is to use HIGH-QUALITY Soy Sauce as it makes a world of difference. Today we will be using my go-to and favorite condiments from Lee Kum Kee. My go-to brand to get my Oyster Sauce, Soy Sauce, and also Dark Soy Sauce. Lee Kum Kee’s Premium line carries high-quality products that are affordable AND accessible.

For the sauce, all your will need is Soy Sauce, Dark Soy Sauce, Sesame Oil, Vegetarian Oyster Sauce, Sugar, and White Pepper! 

The best part of making Shanghai Stir-Fried Rice Cakes is you can customize based on what you have available and your diet.

I am making a vegetarian version today, but you can also add your choice in any protein. My favorite is shrimp or pork. Most rice cake brands are also Gluten-Free as well. Have fun in the kitchen and customize these stir-fried rice cakes to your diet because the sauce goes well with EVERYTHING. 

Do you like EASY recipes that take less than 20 minutes to make? Here are more recipes that I know you will LOVE – 

• 3 Cup Chicken Noodle Stir-Fry (20 Minutes ONLY!)
• Fried Tofu with Garlic Sauce (20 Minutes or Less!)
• Authentic & Healthy 20 Minutes Vegetarian Shanghai Noodles
• The BEST Chicken Teriyaki in 20 Minutes!

Ingredients 

• 1 lb of Rice Cakes 
• 15 Shiitake Mushroom (sliced) 
• 3 cloves of Garlic (minced) 
• 0.5 tbsp of ginger (minced) 
• ½ Onion (sliced)
• 3 stalks of Green Onion (cut into 1-inch pieces) 
• 10 oz of Baby Buk Choy (cut and separated) 
• ½ cup of Water 
• 3 tbsp of Chinese Cooking Wine (optional) 

Sauce 

• 2.5 tbsp of Soy Sauce 
• 2 tbsp of Dark Soy Sauce 
• 1 tbsp of Sugar 
• one tsp of White Pepper 
• 1 tbsp of Sesame Oil 
• 1.5 tbsp of Vegetarian Oyster Sauce 

1. Prepare the Rice Cake based on the package instruction. Make sure all the rice cake is separated, and all the vegetables are prepared.
2. In a pan, drizzle in oil and turn the heat to medium-high. Once the pan is hot, add in the ginger, garlic, shiitake mushroom, and onion. Stir-fry everything for 2-3 minutes.
3. Add in bok choy and rice cake. Saute for 2-3 minutes. Add in Chinese cooking wine and water, mix to ensure nothing is stuck to the bottom, put the lid on, and let it cook for 2 minutes or until rice cakes are soft. 
4. In a bowl, mix soy sauce, dark soy sauce, sugar, white pepper, sesame oil, and vegetarian oyster sauce. 
5. After 2 minutes, pour in the sauce, add in green onion, and saute on high heat for another 2-3 minutes.  

Print

Shanghai Stir-fried Rice Cakes (Nian Gao)

Show you how to make a quick, easy, delicious, and healthy Rice Cake recipe that takes less than 20 minutes to make! If you never tried Shanghai Stir-fried Rice Cakes (Nian Gao), you are missing out! It is chewy, savory, and super addicting. I love making Stir-fried Rice Cakes when I am busy but want a delicious and healthy meal packed with vegetables. We are making a vegetarian version today. However, you can also add any protein of your choice, such as chicken, pork, and beef! If you are looking for a vegetarian AND gluten-free recipe that is SUPER delicious, this is the recipe for you!

Prep Time5 mins

Active Time15 mins

Total Time20 mins

Course: Main Course, Side Dish

Cuisine: Asian, Chinese

Keyword: Asian Food, Asian Recipes, Chinese Food, Easy, Easy Recipes, One Pot Dinner, VEGETARIAN, Vegetarian Recipes

Yield: 4 People

Equipment

• Pan

Materials

• 1 lb of Rice Cakes
• 15 Shiitake Mushroom sliced
• 3 cloves of Garlic minced
• 0.5 tbsp of ginger minced
• ½ Onion sliced
• 3 stalks of Green Onion cut into 1-inch pieces
• 10 oz of Baby Buk Choy cut and separated
• ½ cup of Water
• 3 tbsp of Chinese Cooking Wine optional

Sauce

• 2.5 tbsp of Soy Sauce
• 2 tbsp of Dark Soy Sauce
• 1 tbsp of Sugar
• 1 tsp of White Pepper
• 1 tbsp of Sesame Oil
• 1.5 tbsp of Vegetarian Oyster Sauce

Instructions

• Prepare the Rice Cake based on the package instruction. Make sure all the rice cake is separated, and all the vegetables are prepared.
• In a pan, drizzle in oil and turn the heat to medium-high. Once the pan is hot, add in the ginger, garlic, shiitake mushroom, and onion. Stir-fry everything for 2-3 minutes.
• Add in bok choy and rice cake. Saute for 2-3 minutes. Add in Chinese cooking wine and water, mix to ensure nothing is stuck to the bottom, put the lid on, and let it cook for 2 minutes or until rice cakes are soft.
• In a bowl, mix soy sauce, dark soy sauce, sugar, white pepper, sesame oil, and vegetarian oyster sauce.
• After 2 minutes, pour in the sauce, add in green onion, and saute on high heat for another 2-3 minutes.

Video

Notes

We are making a vegetarian version today. However, you can also add any protein of your choice, such as chicken, pork, and beef! I