Best Easy Tteok Style Chinese Rice Cakes Recipe

Soak the rice cakes in warm water for 30 minutes if using refrigerated or hard nian gao, to ensure desired chewiness.

Slice Napa cabbage and carrot thinly; remove shiitake stems and cut mushrooms into strips. Mince garlic and chop green onions.

Heat vegetable oil in a large wok over medium-high heat. Add garlic and white parts of green onion, stir-frying for 30 seconds until aromatic.

Add shiitake mushrooms, carrots, and Napa cabbage. Stir-fry for 3–4 minutes until vegetables just soften but retain texture.

Increase heat to high. Add drained rice cakes along with soy sauce, sugar, and white pepper. Toss and stir continuously for 5–8 minutes, adding 1/4 cup water if needed so rice cakes turn glossy and tender.

Drizzle with sesame oil, toss to coat, and stir in green onion tops. Serve hot for the best texture.