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Shanghainese Stir-Fried Rice Cakes

These savory and chewy rice cakes (aka nian gao) are a staple in many Shanghai households. This stir-fry features a mix of veggies that bring brightness and freshness into the dish. We also include pork as our choice of protein but feel free to skip out on this for a vegetarian-friendly version. Spoiler alert- it tastes just as great!
50 Minutes
15 Ingredients
Spice Level

Learn to make it

Shanghainese Stir-Fried Rice Cakes

Recipe for Shanghainese Stir-Fried Rice Cakes


For 4 servings

  • 1 lb rice cakes
  • 8 oz baby bok choy
  • 2 cloves garlic
  • 3 scallions, sliced
  • 6 shiitake mushrooms, sliced
  • 3 tbsp vegetable oil
  • 1 tbsp Shaoxing wine
  • 1 Β½ tsp dark soy sauce
  • 1 tbsp light soy sauce
  • Β½ tsp sesame oil
  • 2 tsp oyster sauce
  • ΒΌ tsp white pepper
  • Β½ tsp sugar

For the meat marinade:

  • 8 oz pork loin, sliced
  • 1 tbsp water
  • 2 tsp light soy sauce
  • Β½ tsp sesame oil
  • ΒΌ tsp white pepper
  • 1 tsp vegetable oil
  • 1 tsp cornstarch

Step by step

step 1

If using, marinate sliced pork with soy sauce, sesame oil, white pepper, vegetable oil and cornstarch. Set aside for 20-30 mins while prepping other ingredients.

step 2

Prep vegetables by cutting or slicing them to your desired sizes and have them ready for frying! Soak your rice cakes according to package instructions.

step 3

In a wok, with oil over high heat, stir fry pork along with minced garlic. Add in shiitake mushrooms and fry for 1 minute.

step 4

Add bok choy, scallions, Shaoxing wine and stir fry for an additional 30 seconds. Add in rice cakes and water, cover and cook for another 2 minutes.

step 5

Season with soy sauce, dark soy sauce, sesame oil, oyster sauce, white pepper, and sugar. Continue to stir fry until rice cakes are evenly coated in sauce. Serve and enjoy!