There’s something truly delightful about the lively combination of flavors that come together in Shanghai Stir-Fried Rice Cakes, a dish that instantly brightens any mealtime. I first fell in love with this dish during a vibrant food market visit, where the rich scents of sizzling pork and fresh vegetables danced through the air. The moment I bit into those chewy rice cakes, glistening in a savory sauce, I knew this was a recipe I’d have to recreate at home.
Perfect for weeknight dinners or impressing guests, this dish effortlessly marries the tender textures of pork belly, earthy shiitake mushrooms, and crisp bok choy. With just a handful of ingredients and a quick 30 minutes from prep to plate, it’s an incredible blend of convenience and taste. Plus, it’s a wonderful reminder that homemade meals can transport us to far-off places without ever leaving our kitchens. So, roll up your sleeves and let’s bring a taste of Shanghai right to your dining table!
Why are Shanghai Stir-Fried Rice Cakes so special?
Unique flavors: This dish showcases a harmonious blend of pork belly, shiitake mushrooms, and fresh bok choy, creating a tantalizing experience with every bite.
Quick preparation: In just 30 minutes, you can serve a delightful meal that feels gourmet, making it perfect for busy weeknights.
Homemade goodness: Unlike takeout, these rice cakes are made from scratch, allowing control over the ingredients for a healthier option.
Crowd-pleaser: Ideal for family gatherings or entertaining friends, this dish impresses with its vibrant colors and bold flavors.
Comfort food: The chewy texture of rice cakes paired with the savory sauce is a comforting reminder that homemade meals can be heartwarming.
Versatile options: Customize with your favorite vegetables or proteins for a personalized touch that suits every taste!
Shanghai Stir-Fried Rice Cakes Ingredients
Ready to whip up this delectable dish? Here’s what you’ll need!
For the Stir-Fry
- Rice Cakes – use frozen rice cakes for that delightful chewy texture.
- Pork Belly or Pork Loin – thinly sliced for quick cooking and to infuse rich flavor.
- Bok Choy or Cabbage – either will add a nice crunch and freshness to your meal.
- Garlic – freshly minced for an aromatic boost that enhances the flavors.
- Scallion – chopped, it adds a bright finish and extra crunch to the dish.
- Shiitake Mushrooms – rehydrated and sliced; they contribute an earthy depth.
For the Sauces and Seasonings
- Shaoxing Wine – this adds a unique umami flavor, making it deliciously authentic.
- Sesame Oil – used for a subtle nutty aroma that elevates the dish.
- Light Soy Sauce – essential for umami and depth, ideal for the stir-fry base.
- Dark Soy Sauce – adds color and a richer flavor to the dish.
- Oyster Sauce – gives a wonderfully savory note that complements the other ingredients.
- White Pepper – delivers a hint of heat to balance the flavors.
- Sugar – just a touch to harmonize the savory notes and round out the taste.
- Cornstarch – used to marinate the pork, helping to keep it tender and juicy.
- Oil for cooking – choose a neutral oil for frying; it allows the other flavors to shine.
Now, get ready to create these delightful Shanghai Stir-Fried Rice Cakes that will transport you right to the streets of Shanghai!
How to Make Shanghai Stir-Fried Rice Cakes
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Marinate: In a bowl, combine thinly sliced pork with 2 teaspoons light soy sauce, ¼ teaspoon white pepper, 1 teaspoon sesame oil, and 1 teaspoon cornstarch. Let it marinate for at least 15 minutes to infuse flavors.
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Heat Oil: In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the marinated pork and minced garlic; stir-fry for a few minutes until the pork turns golden brown and is cooked through.
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Add Mushrooms: Toss in the sliced shiitake mushrooms and stir-fry for 1-2 minutes until they’re nicely heated through and fragrant.
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Stir-Fry Veggies: Add the chopped bok choy or cabbage and scallion into the mix. Stir-fry for 2-3 minutes, or until the vegetables are tender and vibrant.
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Cook Rice Cakes: Using a spatula, push the pork and vegetables to the side to make space. Add frozen rice cakes to the center and pour ¾ cup of reserved mushroom water over them. Cover with a lid and simmer for 3-4 minutes.
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Combine Sauces: Remove the lid and stir in the Shaoxing wine, light and dark soy sauces, oyster sauce, sesame oil, white pepper, and sugar. Toss everything thoroughly until the rice cakes are fully coated. Cook for an additional 2-3 minutes until the rice cakes are soft and chewy.
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Garnish & Serve: Garnish your Shanghai Stir-Fried Rice Cakes with chopped green onions, serve hot, and enjoy the heartwarming flavors!
Optional: Add some crushed red pepper flakes for an extra kick!
Exact quantities are listed in the recipe card below.
Shanghai Stir-Fried Rice Cakes Variations
Feel free to customize your dish and explore exciting twists that elevate the experience!
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Vegetarian: Swap pork with tofu, pressing it to absorb flavors, and enhance the dish with additional veggies like bell peppers and carrots.
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Gluten-Free: Use gluten-free soy sauce or tamari, and replace oyster sauce with a gluten-free alternative or mushroom-based sauce for richness.
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Spicy Kick: Add sliced fresh chili peppers or red pepper flakes for a delighted burst of heat that complements the savory flavors beautifully.
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Sweet & Savory: Incorporate a dash of hoisin sauce or honey for a hint of sweetness alongside the soy sauce, making each bite richer.
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Noodle Addition: Toss in some cooked rice noodles with the stir-fry for a heartier meal; they’ll absorb flavors while adding delightful texture.
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Crunch Factor: Include some crushed peanuts or sesame seeds on top before serving, bringing an irresistible crunch that contrasts with the chewy rice cakes.
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Herbal Boost: Incorporate fresh basil or cilantro as a garnish; these herbs brighten and elevate the dish with fresh aroma and taste.
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Mixing Miso: Stir in a spoonful of white miso paste with the sauces for an added umami punch that deepens the overall flavor profile.
How to Store and Freeze Shanghai Stir-Fried Rice Cakes
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or soy sauce for moisture.
Freezer: To freeze, portion out the stir-fried rice cakes in vacuum-sealed bags or airtight containers. They will keep for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat in a skillet to keep a slightly crispy texture. Add a little water to steam the rice cakes if they seem dry.
Room Temperature: Avoid leaving the Shanghai Stir-Fried Rice Cakes out at room temperature for more than 2 hours to ensure food safety.
Make Ahead Options
These Shanghai Stir-Fried Rice Cakes are fantastic for meal prep enthusiasts looking to save time during busy weeknights! You can marinate the pork up to 24 hours in advance, allowing the flavors to fully develop. Additionally, you can chop the bok choy and scallions, and store them in the refrigerator for up to 3 days to maintain their freshness. When you’re ready to enjoy this delightful dish, simply stir-fry the marinated pork and garlic, add the mushrooms and prepped veggies, then proceed with the rice cakes as per the recipe instructions. This way, you’ll experience all the heartwarming flavors with minimal effort and enjoy a comforting home-cooked meal even on your busiest days!
Tips for the Best Shanghai Stir-Fried Rice Cakes
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Marinate Properly: Ensure the pork is marinated for at least 15 minutes to absorb the flavors. This step is key for juicy and flavorful meat.
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Use Frozen Rice Cakes: Always opt for frozen rice cakes instead of dry ones for the perfect chewy texture. They’ll hold up beautifully in the stir-fry.
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High Heat Cooking: Stir-frying over medium-high heat is crucial to achieve that golden-brown pork while preventing the vegetables from becoming mushy. Quick cooking also keeps flavors vibrant.
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Don’t Skip the Mushroom Liquid: Pouring ¾ cup of reserved mushroom water over the rice cakes adds depth and richness to the sauce, enhancing the overall taste of your Shanghai Stir-Fried Rice Cakes.
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Customize Veggies: Feel free to swap bok choy with your favorite veggies like bell peppers or snap peas for a personal touch that can adapt to your taste.
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Balance the Sauce: Taste and adjust the sauce mixture if needed. If it’s too salty, a pinch of sugar can balance it out beautifully without compromising the dish.
What to Serve with Shanghai Stir-Fried Rice Cakes?
Looking to create the perfect meal to accompany your delicious stir-fried rice cakes? Here are some delightful pairings that will bring your dining experience to the next level.
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Steamed Broccoli: A vibrant and crunchy side that adds a fresh, green element, balancing the richness of the dish.
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Crispy Spring Rolls: These golden, crunchy delights filled with vegetables create a wonderful contrast, adding extra texture to your meal.
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Sesame Noodles: Earthy and savory, these noodles complement the flavors of the rice cakes while providing a delightful chewiness.
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Garlic Edamame: Bright and slightly salty, edamame with a hint of garlic adds a satisfying pop as an appetizer or side dish.
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Chilled Cucumber Salad: Crunchy and refreshing, this salad elevates the meal by cutting through the richness and offering a zesty finish.
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Mango Sticky Rice: For a sweet conclusion, this traditional dessert harmonizes perfectly with the savory flavors, providing a luscious balance.
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Jasmine Tea: Aromatic and soothing, this beverage pairs beautifully, enhancing the flavors of the meal without overpowering them.
Every bite will be a delightful harmony, ensuring a memorable dining experience that you’ll cherish with family and friends!
Shanghai Stir-Fried Rice Cakes Recipe FAQs
What kind of rice cakes should I use for Shanghai Stir-Fried Rice Cakes?
Absolutely! For this recipe, I recommend using frozen rice cakes as they offer that delightful chewy texture that perfectly complements the stir-fry. Avoid dry rice cakes, as they will not achieve the same consistency.
How long can I store leftovers of Shanghai Stir-Fried Rice Cakes in the fridge?
You can store any leftovers in an airtight container for up to 3 days. When you’re ready to enjoy them again, simply reheat in a skillet over medium heat, adding a splash of water or soy sauce to keep them moist.
Can I freeze Shanghai Stir-Fried Rice Cakes? If so, how?
Yes, you can freeze them! Portion out the stir-fried rice cakes into vacuum-sealed bags or airtight containers. They will stay fresh for up to 2 months in the freezer. To reheat, thaw them overnight in the fridge, then warm up in a skillet for the best texture. Remember, a bit of added moisture helps if they seem dry.
What if my pork doesn’t cook through?
No worries! If you find that your pork isn’t cooking through, it may be due to too much moisture in the pan. Try increasing the heat slightly to ensure that the pork sears properly. It’s vital to give it a minute or so on each side to achieve that golden brown you’re looking for. If you’re concerned, cut a piece in half to check the doneness, but typically, it should be perfectly cooked within the given time.
Are there any dietary considerations for Shanghai Stir-Fried Rice Cakes?
Certainly! This dish contains pork; if you have dietary restrictions or allergies, feel free to swap out the pork for tofu or chicken for a delicious alternative. Additionally, if you have a soy allergy, you can experiment with coconut aminos or a homemade soy sauce substitute. Just make sure to adjust the seasonings to maintain that flavor balance!
Can I add other vegetables to the recipe?
The more the merrier! You can definitely customize this dish by adding your favorite vegetables. Bell peppers, snap peas, or even carrots work beautifully. Just adjust the cooking time slightly to ensure that everything is tender and cooked through without becoming mushy.
Delicious Shanghai Stir-Fried Rice Cakes in 30 Minutes
Ingredients
Equipment
Method
- Marinate: In a bowl, combine thinly sliced pork with 2 teaspoons light soy sauce, ¼ teaspoon white pepper, 1 teaspoon sesame oil, and 1 teaspoon cornstarch. Let it marinate for at least 15 minutes to infuse flavors.
- Heat Oil: In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the marinated pork and minced garlic; stir-fry for a few minutes until the pork turns golden brown and is cooked through.
- Add Mushrooms: Toss in the sliced shiitake mushrooms and stir-fry for 1-2 minutes until they’re nicely heated through and fragrant.
- Stir-Fry Veggies: Add the chopped bok choy or cabbage and scallion into the mix. Stir-fry for 2-3 minutes, or until the vegetables are tender and vibrant.
- Cook Rice Cakes: Using a spatula, push the pork and vegetables to the side to make space. Add frozen rice cakes to the center and pour ¾ cup of reserved mushroom water over them. Cover with a lid and simmer for 3-4 minutes.
- Combine Sauces: Remove the lid and stir in the Shaoxing wine, light and dark soy sauces, oyster sauce, sesame oil, white pepper, and sugar. Toss everything thoroughly until the rice cakes are fully coated. Cook for an additional 2-3 minutes until the rice cakes are soft and chewy.
- Garnish & Serve: Garnish your Shanghai Stir-Fried Rice Cakes with chopped green onions, serve hot, and enjoy.
