Shanghai Stir-fried Rice Cakes (Nian Gao)
By Tiffy Cooks
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!
Equipment
- Pan
Ingredients
- 1 lb of Rice Cakes
- 15 Shiitake Mushroom sliced
- 3 cloves Garlic minced
- 0.5 tbsp Ginger minced
- ½ Onion sliced
- 3 Green Onion cut into 1-inch pieces
- 10 oz of Baby Buk Choy cut and separated
- ½ cup Water
- 3 tbsp Chinese Cooking Wine optional
Sauce
- 2.5 tbsp Soy Sauce
- 2 tbsp Dark Soy Sauce
- 1 tbsp Sugar
- 1 tsp White Pepper
- 1 tbsp Sesame Oil
- 1.5 tbsp 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
