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Stir fried Shanghai rice cake

ChihYu Smith

Shanghai rice cake with cabbage and shiitake, inspired by Din Tai Fung stir fried Chinese rice cake in brown sauce is vegetarian gluten-free.

Let’s get started!

Prepare the vegetables

01

Slice the shiitake and aromatics. Slice the napa cabbage stems and leaves. Halve or quarter the bok choy.

Prepare rice cakes

02

Separate the rice cake slices. Follow the package instructions to cook dried rice cakes until chewy.

Set aside rice cakes

03

Scoop out the rice cakes, drain, and transfer them onto a large plate and toss in oil. Spread them out into a single layer.

Stir-fry

04

Saute the cabbage, shiitake, and bok choy. Then add the rice cakes and the sauce. Toss the ingredients until the sauce thickens.

Tap the link for the full recipe & instructions

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