Shanghainese Stir-Fried Rice Cakes with Shrimp and Vegetables
Chewy rice cakes stir-fried with succulent shrimp, crunchy bok choy, and aromatic garlic in a savory soy-based sauce. This chinese-inspired stir fry ready in about 25 minutes layers fresh rice cakes (nian gao), peeled and deveined shrimp, chopped bok choy 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.
Ingredients
- 300 g fresh rice cakes (nian gao)
- 200 g, peeled and deveined shrimp
- 150 g, chopped bok choy
- 3 minced garlic cloves
- 1 tsp minced ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 tbsp vegetable oil
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 50 ml water
Instructions
- Step 1: Rinse 300 g fresh rice cakes under cold water to separate pieces. Drain and set aside.
- Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and 1 tsp minced ginger, stir-frying for 30 seconds until fragrant but not browned.
- Step 3: Add 200 g peeled shrimp and cook for 2 minutes until they start turning pink.
- Step 4: Toss in 150 g chopped bok choy and stir-fry for another 1 minute until leaves wilt.
- Step 5: Add the drained rice cakes to the wok along with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1/4 tsp white pepper, and 50 ml water. Stir continuously for 3-4 minutes until the rice cakes are soft and the sauce thickens and coats all ingredients.
- Step 6: Drizzle 1 tsp sesame oil over the dish, toss once more, and remove from heat. Serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shanghainese Stir-Fried Rice Cakes with Shrimp and Vegetables take to make?
Total time is about 25 minutes (10 min prep + 15 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 Shrimp and Vegetables?
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 Shrimp and Vegetables?
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 Shrimp and Vegetables 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.
What goes well with Shanghainese Stir-Fried Rice Cakes with Shrimp and Vegetables?
Chinese stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
