It’s a popular dish that is also distinctively “Shanghai” to me, as my Shanghainese mom and grandmother would make it often for a quick lunch when we were growing up. Our entire family enjoys the delicious chewiness of the rice cakes in this savory, filling stir-fry! Note: This recipe was originally published in December 2013. We have since re-tested and re-photographed the recipe, and published it with updated instructions, photos, metric measurements, nutrition information, and more. Enjoy!
What Are Chinese Rice Cakes?
Chinese rice cakes, or niangao, are made from pounded rice, and have a sticky, chewy texture. Think of them as a kind of thick, oval-shaped pasta. There are sweet versions that have the same name, nian gao. But these little white ovals are usually used in savory stir-fries, soups, and hot pot.
Buying Asian Rice Cakes
Nowadays, rice cakes are readily available in your Asian grocery store. Find them next to the fresh noodles and dumpling wrappers. Some varieties come vacuum packed, some are frozen, and some come fresh. You can also sometimes even get them in whole logs, which need to be sliced. You may also find dried packages, where you need to soak them in water to reconstitute them (similar to rice noodles). We prefer the frozen rice cakes, though any of the aforementioned varieties would work for this. When it comes to shape, however, we prefer the thin oval rice cakes. You can also use the Korean-style thick cylinders, though the cooking time may vary.
Other Recipes Featuring Rice Cakes
While this stir-fried rice cake recipe is our go-to when preparing these chewy treats, we have many recipes featuring them. Check them out:
Shanghai Rice Cake Stir-frySpicy Rice Cake Stir-fryChinese Rice Cake SoupHot Pot at HomeSteak and Scallion Rice Cake Stir-Fry
Stir-fried Rice Cakes: Recipe Instructions
Start by preparing your meat. Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients. Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes. Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions. If using mushrooms, slice them thinly. If you used dried mushrooms, be sure to reserve the water you soaked them in. Ok, now you’re ready to cook! Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. (If using mushrooms, add them at this point and stir-fry for 1 minute). Stir in the scallions… Along with the bok choy/cabbage and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even “bed” of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok). Add the water (or the mushroom soaking liquid). Depending on how hot your stove gets, you can add anywhere from 1/2 cup to 3/4 cup water. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables. Remove the cover, and add the sesame oil… Dark soy sauce and light soy sauce… Oyster sauce… And the white pepper and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve! For the meat:
8 oz. pork shoulder or loin (225g)1 teaspoon cornstarch1 teaspoon soy sauce1 teaspoon oil
For the rest of the dish:
12 oz. rice cakes3 cups Napa cabbage (or baby bok choy)6 dried shiitake mushrooms (soaked for an hour in warm water)1 cup fresh sliced mushrooms (shiitake or any mushroom you like)1 leek (or 3 scallions)1 clove garlic1 tablespoon oil1 tablespoon shaoxing wine1 tablespoon dark soy sauce1 tablespoon light soy sauce1 tablespoon oyster sauce (optional)1/8 teaspoon ground white pepper1 teaspoon salt (optional, or to taste)1/8 teaspoon sugar
Slice the pork into thin slices and mix well in a bowl with 1 teaspoon each of cornstarch, soy sauce, and oil. Rinse the rice cakes in in water and drain. Wash the napa cabbage and bok choy. If using napa cabbage, cut it into 1-inch slices. If using baby bok choy, just separate the leaves. Slice the soaked dried mushrooms and the fresh mushrooms. Clean and chop your leeks or scallions into 2-inch pieces. Mince your garlic. Set everything aside. Heat the wok over high heat until smoking and add 1 tablespoon oil to coat the wok and sear the pork. Add garlic, the leeks/scallions, the cabbage or bok choy, and the mushrooms. Stir fry on high heat for a minute and add the shaoxing wine. Add the rice cakes and mix well, scooping up from the bottom of the wok for 30 seconds and then cover for one minute. Remove cover and add the soy sauces, oyster sauce, white pepper, salt, and sugar. Mix well and stir-fry until the rice cakes are cooked through but still chewy. Serve.
