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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


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

Prepare rice cakes


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

Set aside rice cakes


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



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

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