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AKwan’s Kitchen: How To Make Shanghai Rice Cakes

This week on AKwan’s Kitchen, we are making Shanghai rice cakes. This savory dish serves as an alternative to the sweet version–nian gao–which is commonly eaten during the Chinese New Year. This version is usually stir-fried with some meat and vegetables and can be found in most Shanghainese cuisine and also in some Taiwanese restaurants.

Full written recipe after the jump

Shanghai Rice Cakes
Print Recipe
This savory dish serves as an alternative to the sweet version--nian gao--which is commonly eaten during the Chinese New Year. This version is usually stir-fried with some meat and vegetables and can be found in most Shanghainese cuisine and also in some Taiwanese restaurants.
Servings
4 people
Servings
4 people
Shanghai Rice Cakes
Print Recipe
This savory dish serves as an alternative to the sweet version--nian gao--which is commonly eaten during the Chinese New Year. This version is usually stir-fried with some meat and vegetables and can be found in most Shanghainese cuisine and also in some Taiwanese restaurants.
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
Preparation
  1. Soak the frozen rice cakes in warm water for at least 10 minutes to thaw and soften. (AK'S TIP: I like to let it soak for a few hours or overnight so they can soften more.)
  2. Soak the dried mushrooms and dried bean curd (in separate bowls) to rehydrate.
  3. Blanch the napa in some boiling water and salt for a few seconds, then drain and rinse in cold water to stop the cooking.
Main Instructions
  1. Add some oil into a pan or wok and stir-fry the pork.
  2. When the pork is almost done, add in the garlic, as well as the mushrooms and bean curd, but don't dump out the mushroom water; save that for later use!
  3. Add in the soy sauce, Chinese cooking wine, white pepper powder, and drizzle some sesame oil now.
  4. Stir-fry everything together for a few minutes and when everything is almost cooked, drain and add in the rice cakes.
  5. Pour the mushroom water in and cover to let it simmer for a few minutes.
  6. When the rice cakes have soften to your liking now (not too firm), add in the napa cabbage; mix everything together.
  7. Pour in a cornstarch slurry to thicken the liquid into a sauce.
Recipe Notes

Enjoy. Nom nom nom!

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