Shanghainese Stir-Fried Rice Cakes with Napa Cabbage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft, chewy rice cakes stir-fried with crisp Napa cabbage and shiitake mushrooms in a savory soy sauce glaze. This Chinese-inspired vegetarian recipe, ready in about 35 minutes, layers Napa cabbage, chopped, garlic, minced, ginger, minced 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 220 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: 25 min Cook: 10 min Serves 3 Chinese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse and drain 10 oz sliced Shanghainese rice cakes. If hard, soak in warm water for 20 minutes until softened, then drain.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 3 cloves minced garlic and 1 tsp minced ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1/2 cup sliced soaked shiitake mushrooms and 2 cups chopped Napa cabbage, stir-frying for 3 minutes until cabbage starts to wilt.
  4. Step 4: Add the softened rice cakes to the wok and pour in 1/4 cup water, 2 tbsp light soy sauce, and 1 tbsp oyster sauce. Stir-fry continuously for 5 minutes until rice cakes are tender and sauce is slightly thickened.
  5. Step 5: Drizzle 1 tsp sesame oil and sprinkle 1/4 tsp white pepper, tossing everything together before serving hot.

Frequently asked questions

How long does Shanghainese Stir-Fried Rice Cakes with Napa Cabbage take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Shanghainese Stir-Fried Rice Cakes with Napa Cabbage?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Shanghainese Stir-Fried Rice Cakes with Napa Cabbage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shanghainese Stir-Fried Rice Cakes with Napa Cabbage for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Shanghainese Stir-Fried Rice Cakes with Napa Cabbage vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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