Shanghai Rice Cakes

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Shanghai stir-fried rice cakes are on the sweeter side compared to other types of stir fried rice cakes. You may have tried the korean stir fried rice cakes called tteokbokki. However, this version is not spicy and it has less sauce! I’m not going to say this is traditional Shanghai stir fried rice cakes, but it tastes very similar to the rice cakes I had in Shanghai, China (when I was studying abroad)!

Shanghai rice cakes taste a little bit on the sweeter side with the hoisin sauce. I like to use yu cai (or choy sum in Cantonese) when I’m sauteeing, but you can also use spinach or pea shoots! The cabbage provides a crunchy texture to the chewiness of the rice cake so I highly recommend doing that. Usually, thin slices of pork is used to saute with the rice cakes, but I’m keeping mine vegetarian friendly! Hope you enjoy!

Type of Rice Cakes I Use

Korean rice cakes are the way to go for this recipe. You need to get the sliced version instead of the long stick version. I got mine at h-mart (korean grocery store). However, they should be available at most asian grocery stores.

Ingredients You Need For Your Shanghai Rice Cakes:

• 2 cup rice cakes
• 6 cups water
• 1 tbs salt (to boil rice cakes prior to cooking)

Saute:

• 2 tbs avocado oil (1 tbs for vegetables and 1 tbs for rice cakes)
• cooked rice cakes
• 4-5 branches choy sum, chopped
• ¼ white onion, sliced
• ¼ cabbage, sliced
• 1 king oyster mushrooms, sliced (same size as rice cakes)
• 2 garlic cloves, minced
• 1 teaspoon ginger

Sauce:

• 1 tbs hoisin sauce
• ½ tbs vegan oyster sauce or oyster sauce
• 2 tbs soy sauce
• 2 tbs water
• ½ teaspoon salt (add to onion, cabbage, choi sum)
• 1 teaspoon sugar
• ¼ teaspoon sesame oil

STEPS TO MAKE THE SHANGHAI RICE CAKES:

1. Prepare the rice cakes according to packaging directions. Per my rice cake instructions: wash rice cakes with cold water. In a large pot of boiling water, add 1 tbs salt. Add rice cakes and cook for 10 minutes.
2. Strain rice cakes. Add rice cakes to the bowl with some water to ensure that the rice cakes don’t stick together before cooking. Set aside. Strain all the water before cooking!
3. Chop your choy sum and slice the cabbage, mushroom and onions. Mince the garlic and ginger.
4. On medium-high heat, add 1 tbs avocado oil to the pan/wok. Add ginger and garlic. Then, add onions. Saute for 1 minute. Then, add cabbage, choy sum, and ½ teaspoon salt and cook for 1 minute. Set aside vegetables on the plate (cabbage should still be crunchy!)
5. On medium-high heat, add 1 tbs avocado oil to the pan/wok. Add rice cakes (make sure the water is strained!). Immediately, add 1 tbs hoisin sauce, ½ tbs vegan oyster sauce or oyster sauce, 2 tbs soy sauce, 2 tbs water, and 1 teaspoon sugar. Mix together and make sure the rice cakes are not sticking to the pan.
6. Add vegetables and king oyster mushrooms to the rice cakes and saute for 1 minute. Finish off with sesame oil. Hope you enjoy with some dumplings or noodles!

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Looking for other Chinese vegetarian recipes-

• Mapo Tofu – recipe from my uncle using our sichuan chili oil! So spicy and delicious, you gotta try!
• Hot and Sour Soup – a delicious soup thats silky and smooth. Its filled with tofu mushrooms and soft eggs.

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