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Best Easy Shanghai Rice Cake Recipe

Name: Best Easy Shanghai Rice Cake Recipe
Total time: 30 min
Yield: 280 g
Ingredients: sliced rice cakes (nian gao) 3 cups; pork loin 8 oz; baby bok choy 4 cups; shiitake mushrooms 1 cup; scallions 4 pieces; neutral oil 2 tbsp; soy sauce 3 tbsp; oyster sauce 1.5 tbsp; Shaoxing wine 1 tbsp; sugar 1 tsp; salt 0.5 tsp; white pepper 0.25 tsp

Chewy Shanghai rice cakes stir-fried with pork and greens are a comforting, protein-rich meal. A family-friendly dish with fresh, savory Shanghainese flavor.

Cook 30 min Difficulty NORMAL 430 kcal

#high protein #family meal #shanghainese #savory stir fry

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Ingredients

Main ingredients

sliced rice cakes (nian gao) 3 cups
pork loin 8 oz
baby bok choy 4 cups
shiitake mushrooms 1 cup
scallions 4 pieces
neutral oil 2 tbsp

Seasonings/Sauce

soy sauce 3 tbsp
oyster sauce 1.5 tbsp
Shaoxing wine 1 tbsp
sugar 1 tsp
salt 0.5 tsp
white pepper 0.25 tsp

Nutrition summary

Carbohydrates 66 g 61%

Protein 18 g 17%

Fat 9 g 19%

Serving size 280g

Cooking steps

1

Soak the sliced rice cakes in warm water for 30 minutes until softened; drain well.
2

Slice pork loin thinly across the grain. Toss with 1 tbsp soy sauce and Shaoxing wine; set aside for 10 minutes.
3

Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Stir-fry pork until just browned and cooked through, then remove to a plate.
4

Add remaining oil; stir-fry mushrooms and scallions for 2-3 minutes until softened. Add baby bok choy and cook until just wilted.
5

Return pork to pan, then add rice cakes. Add remaining soy sauce, oyster sauce, sugar, salt, and white pepper. Cook, stirring steadily, for 4-6 minutes, adding a splash of water to loosen if needed, until rice cakes turn tender and springy but not mushy. Serve immediately.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Shanghai Rice Cake Recipe?

The defining ingredient is sliced rice cakes (nian gao), which provide the dish’s iconic chewy texture and neutral flavor base that works exceptionally well with savory sauces and stir-fried pork.

Q. What’s the most important step for tender, springy rice cakes?

The most crucial step is soaking the rice cakes in warm water before cooking and then stir-frying them just until they become tender and springy. Overcooking can turn them mushy, while undercooking leaves them stiff.

Q. How do I avoid dry pork and overcooked vegetables in this recipe?

Slice pork thinly and stir-fry quickly over high heat just until browned, then set it aside before cooking the vegetables. Reintroducing the pork at the end keeps it moist and prevents overcooking. Add bok choy only after mushrooms and scallions have softened—this keeps greens crisp-tender.

Q. How many calories and protein are in each serving of Shanghai rice cakes?

Each 280g serving provides about 430 kcal and 18g protein, making it a balanced, protein-rich option for a family meal.

Best Easy Shanghai Rice Cake Recipe

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