Shanghai-Style Stir-Fried Rice Cakes with Chinese Chives and Shrimp

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chewy rice cakes stir-fried with succulent shrimp and fragrant Chinese chives in a savory garlic soy sauce. This Asian fusion recipe, ready in about 25 minutes, layers shanghai rice cakes (nian gao), sliced, raw shrimp, peeled and deveined, chinese chives, cut into 2-inch lengths into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

10 oz shanghai rice cakes (nian gao), sliced
8 oz raw shrimp, peeled and deveined
1 cup chinese chives, cut into 2-inch lengths
1 tbsp minced garlic
2 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp vegetable oil
2 tbsp water
1/4 tsp salt
1/8 tsp white pepper

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Instructions

Step 1: Rinse and drain 10 oz sliced Shanghai rice cakes. If frozen, soak in warm water for 10 minutes to soften.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1 tbsp minced garlic and stir-fry for 30 seconds until fragrant but not browned.
Step 3: Add 8 oz raw shrimp to the wok and stir-fry for 2 minutes until they start to turn pink.
Step 4: Add the drained rice cakes and stir-fry for 3 minutes, tossing frequently until they soften and begin to brown slightly.
Step 5: Pour in 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp water, 1/4 tsp salt, and 1/8 tsp white pepper. Stir well to coat all ingredients.
Step 6: Add 1 cup Chinese chives and stir-fry for another 1-2 minutes until the chives are tender but still bright green. Serve immediately.