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Vegetarian, East Asian

Shanghai stir fried rice cakes

Shanghai stir fried rice cakes are a dish of sliced rice cakes stir fried in a wok with napa cabbage, shiitake mushrooms and soy sauce. This easy recipe takes 25 minutes to make and serves 4 for €2.60 per person. The trick is soaking the slices in hot water before cooking so they don't stick and develop that glossy, lacquered finish.

Tonight we're headed to Shanghai with sliced rice cakes stir fried in a wok, cabbage and mushrooms, a proper comforting street food dish.

Shanghai stir fried rice cakes
Total time
25 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Nian gao are those oval slices of rice cake that turn soft and slightly chewy once stir fried in a wok. The soy sauce caramelizes gently on the slices as they cook, the napa cabbage adds crunch, and the shiitake mushrooms bring an umami depth that makes the whole dish work. You eat it straight with a fork, no fuss, right out of the wok or skillet.

This is the kind of dish you make on a weeknight when you want something different without spending hours cooking. The wok does most of the work in about twenty minutes, and the result has that street food feel you'd find in a Shanghai noodle shop. Mon Chou suggests it as a change from regular pasta or fried rice, without losing any of the comfort factor.

The ingredients

4 people

Pantry

  • Sliced rice cakes (nian gao) 500 g
  • Soy sauceoften in the pantry 4 tbsp
  • Sugaroften in the pantry 1 tsp
  • Neutral oiloften in the pantry 3 tbsp
  • Sesame oiloften in the pantry 1 tsp

Fruits and vegetables

  • Napa cabbage 0.5
  • Shiitake mushrooms 200 g
  • Scallions 4
  • Garlic 2 cloves

Allergens Soy, Gluten

The step by step recipe

  1. Soak the rice cake slices in hot water, then drain them. 10 min

    If you can't find nian gao, Korean tteokbokki rice cakes work just as well.

  2. Thinly slice the cabbage, shiitake mushrooms, garlic and scallions.

    Separate the white and green parts of the scallions, the white goes in first.

  3. Heat the oil until very hot and stir fry the shiitake mushrooms with the garlic and scallion whites. 4 min

    A properly hot wok should crackle, that's your sign it's ready.

  4. Add the cabbage, then the rice cake slices, soy sauce, sugar and a small splash of water.

    Keep stirring constantly, the slices stick together easily.

  5. Let it reduce for a few minutes, then finish with the sesame oil and scallion greens. 5 min

    The sauce should coat the slices and look glossy and lacquered.

Our tips to get it right

  • Don't overcrowd the wok, cook in two batches if you only have a small pan, otherwise the slices steam instead of browning.
  • Cut thicker rice cake slices on a diagonal so they soak up the sauce better.
  • Keep the heat high from start to finish, that's what gives the dish its slightly charred wok flavor.

The variations

  • Swap the shiitake for button mushrooms if you can't find them, the flavor will be milder but the texture still works.
  • Add diced smoked tofu stir fried with the garlic for a more filling, protein rich version that's still meat free.
  • For a faster version, use pre shredded cabbage and pre sliced mushrooms from the store, it saves about ten minutes of prep.

What to serve it with

  • A light miso soup starter
  • Hot green tea
  • Extra steamed vegetables on the side

Storage

Store leftovers in a sealed container in the fridge for up to 2 days, the rice cake slices firm up quickly. Reheat in a skillet with a splash of water to soften them again, freezing isn't recommended since the texture turns rubbery.

Questions about this dish

Where can I buy rice cake slices?

You'll find them in the fresh or frozen section of Asian grocery stores, sold as oval white slices. If you can't find them, Korean tteokbokki rice cakes work just as well.

Why do my rice cake slices stick together?

This usually happens when they haven't soaked long enough or the wok wasn't hot enough. Soak them a full 10 minutes in hot water and keep stirring constantly while they cook.

Can I prep this dish ahead of time?

It tastes best made right before serving since the slices firm up as they cool. You can slice all the vegetables ahead of time though, to save yourself work at cooking time.

Can I use a gluten free soy sauce?

Yes, gluten free tamari works great here and keeps the same salty umami flavor. Just double check the rice cake slices themselves don't contain added gluten.

How long does it take to make Shanghai style stir fried rice cakes with cabbage and shiitake?

Count 25 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Shanghai style stir fried rice cakes with cabbage and shiitake?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Shanghai style stir fried rice cakes with cabbage and shiitake cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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