Shanghai Stir Fried Rice Cakes (Vegetarian)

Rice Cakes2

Our new favorite noodle. Not exactly a noodle I suppose, but kind of? These thick oval discs come in a vacuum sealed package in the fresh noodle section of Asian markets and are simply scrumptious when stir fried with veggies and a rich soy saucy sauce. We used broccoli, carrots, mushrooms and cabbage, but you could use whatever you have around!

Loosely based on this recipe.

3 tablespoons light soy sauce (preferably a Chinese brand such as Pearl River)
1 tablespoon Chinese dark soy sauce or mushroom dark soy sauce (this isn’t sweet like the Thai kind, it’s just rich and actually less salty than Chinese light soy sauce, gives great color)
2 tablespoons Shaoxing wine
1 tablespoon mushroom “oyster” sauce
1 tablespoon Chinese chili oil (there are lots of good recipes out there including this one on Woks of Life)
1/2 tablespoon sesame oil
2-3 garlic cloves minced
1 piece of ginger minced
Good pinch of white pepper
1 cup of water

Rice Cake Stir Fry
1 tablespoon sesame oil
1/2 head of broccoli cut into florets
2 carrots peeled and sliced diagonally
8 ounces mushrooms cut into 4ths
1/2 cabbage sliced
1 pound fresh rice cakes
Green onions sliced

  1. Mix together sauce ingredients.
  2. Heat a wok and add sesame oil. Throw in the broccoli and carrots and spread out over the surface of the wok. Then leave them to char a little. Stir and add the mushrooms. After a few minutes, add the cabbage and continue to cook until slightly wilted.
  3. Add the rice cakes and sauce and bring to a boil. Once the rice cakes are tender chewy, they are done. Top with green onions and enjoy!

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