Introduction to Shanghai Rice Cakes:
If you’ve never tried rice cakes, now is a great time. These chewy, satisfying pieces soak up sauce beautifully and have a texture similar to noodles. My first taste of rice cakes was at a Taiwanese restaurant, and I’ve loved them ever since. This recipe is inspired by the popular “Shanghai Rice Cakes” from that restaurant. If you enjoy noodle-like textures, you’ll likely love this dish.
Breakdown of Ingredients + Possible Substitutes:
- Rice cakes: They come in several shapes. For this recipe, thin-sliced oval rice cakes work best for even sauce coverage and a pleasant chew.
- Oil: Use a neutral oil like canola or vegetable oil. Toasted sesame oil has a strong flavor and is better used sparingly or at the end as a finishing touch.
- Garlic: Minced garlic is ideal. Cook it briefly so it becomes fragrant but doesn’t burn, which can cause bitterness.
- Scallions: Scallions add freshness. Add some while stir-frying to infuse the oil, and reserve a few for garnish at the end.
- Dark soy sauce: Dark soy sauce gives a richer, deeper flavor and color than regular soy sauce. If you only have light soy sauce, you can use it, but the taste and color will be milder.
- Rice vinegar: Seasoned rice vinegar provides gentle acidity and a hint of sweetness. If you don’t have it, use white vinegar with a pinch of sugar or a squeeze of lime, but reduce the quantity since those alternatives are stronger.
- Sriracha: Sriracha or another chili sauce (like chili garlic sauce) adds heat. Start with a small amount in the sauce and offer extra at the table for diners who want more spice.
- Brown sugar: A touch of brown sugar balances the saltiness of soy sauce and rounds the flavors—this won’t make the dish noticeably sweet.
- Veggie broth: Adding a small amount of vegetable broth helps distribute the sauce evenly, prevents sticking, and provides moisture so the rice cakes finish cooking in the pan without burning.
- Veggies + protein: Add vegetables and a protein to make the dish a full meal. Bok choy and baked extra-firm tofu are excellent choices. To bake tofu, cube extra-firm tofu and roast at 350°F (175°C) for about 30 minutes until lightly golden.
Process + Keys to Success
This is a quick, straightforward stir-fry. Heat a tablespoon of neutral oil in a skillet over medium heat, then add minced garlic and some chopped scallions. Sauté for about 30 seconds until fragrant, taking care not to let the garlic brown.
While you prepare the sauce, bring a pot of water to a boil and cook the rice cakes according to the package instructions—usually around 3 minutes. Remember rice cakes will continue to cook in the sauce, so drain and rinse them in cold water to stop cooking and prevent sticking.
Mix the sauce ingredients in a small bowl before you start cooking: dark soy sauce, rice vinegar, sriracha, brown sugar, and vegetable broth. Having the sauce prepared makes it easy to add to the pan and reduces the chance of uneven cooking or burning.
After the garlic and scallions are aromatic, add your chosen vegetables and protein and stir-fry briefly until just tender. Add the drained rice cakes and pour in the prepared sauce. Increase heat to medium-high and cook for a few minutes, stirring so the rice cakes warm through and absorb the sauce. Let the sauce thicken slightly and coat the rice cakes evenly.
When the sauce is mostly absorbed and the rice cakes have a glossy coating, remove from heat. Garnish with extra scallions and serve with additional sriracha or chili garlic sauce on the side if you like more heat.
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Shanghai Rice Cakes
Shreya Walia
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Ingredients
- 1 tbsp oil
- 1 tbsp chopped garlic
- 1/4 c scallions
- 1 tbsp dark soy sauce
- 1 tsp rice vinegar
- 1 tsp sriracha
- 1/2 tsp brown sugar
- 2 tbsp veggie broth
- 250 g rice cakes
- veggies and protein of choice (I like bok choy and tofu)
Instructions
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Sauté garlic and scallions in oil for about 30 seconds until fragrant.
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Add vegetables and tofu (or chosen protein) and stir-fry for a minute or two.
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Boil rice cakes for about 3 minutes or according to package instructions, then drain and rinse in cold water.
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Add the rice cakes and prepared sauce (dark soy, rice vinegar, sriracha, brown sugar, and veggie broth) to the pan.
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Toss everything together and cook on medium-high until the rice cakes absorb the sauce and the mixture is well coated. Garnish with scallions and serve.