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Stir fried rice cakes
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5 from 1 vote

Shanghai Rice Cakes

These easy stir fried rice cakes are made with choy sum, cabbage, onion, and mushrooms in a sweet and savory sauce.
Prep Time20 minutes
Cook Time7 minutes
Total Time27 minutes
Course: Main Course
Cuisine: Chinese
Servings: 2 people
Calories: 412kcal
Author: Dana

Ingredients

Cook Rice Cakes

  • 2 cups rice cakes
  • 6 cups water
  • 1 tablespoon salt

Saute

  • 2 tablespoon 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 mushroom sliced (same size as rice cakes)
  • 2 garlic cloves minced
  • 1 teaspoon ginger

Sauce

  • 1 tablespoon hoisin sauce
  • ½ tablespoon vegan oyster sauce or oyster sauce
  • 2 tablespoon soy sauce
  • 2 tablespoon water
  • ½ teaspoon salt add to onion, cabbage, choy sum
  • 1 teaspoon sugar
  • ¼ teaspoon sesame oil to finish

Instructions

  • 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.
  • 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!
  • Chop your choy sum and slice the cabbage, mushroom and onions. Mince the garlic and ginger.
  • 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!)
  • 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.
  • Add vegetables and king oyster mushrooms to the rice cakes and saute for 1 minute. Finish off with ¼ teaspoon sesame oil. Hope you enjoy with some dumplings or noodles!

Notes

    • Keep the Choy Sum Cabbage. It provides a crunchy texture that complements the chewiness of the rice cake very well so I highly recommend not skipping it.
    • Don't Over Cook the Vegetables. Cook just for one minutes. The cabbage should still be crunchy. Remember they will cook a bit more when added to the stir fry at the end.
    • Drain the Cakes. Make sure all the excess water is drained off. If you end up with excess water in the pan it will dilute the flavor of the sauce.

Nutrition

Calories: 412kcal | Carbohydrates: 61g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 0.2mg | Sodium: 5388mg | Potassium: 338mg | Fiber: 4g | Sugar: 9g | Vitamin A: 113IU | Vitamin C: 46mg | Calcium: 107mg | Iron: 2mg