Shanghainese Stir-Fried Rice Cakes with Vegetables

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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 drafted and published.

Soft and chewy rice cakes stir-fried with crisp vegetables and a savory soy-ginger sauce for a comforting Shanghainese vegetarian dish. This Chinese-inspired vegetarian recipe, ready in about 20 minutes, layers vegetable oil, garlic cloves, minced, ginger, julienned 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: 10 min Cook: 10 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

300 g Shanghai-style rice cakes (nian gao), sliced 1/4 inch thick
2 tbsp vegetable oil
3 garlic cloves, minced
1 tbsp ginger, julienned
150 g baby bok choy, chopped
1 medium carrot, julienned
100 g shiitake mushrooms, sliced
2 tbsp light soy sauce
1 tbsp oyster sauce (vegetarian if preferred)
1 tsp sesame oil
1/4 tsp white pepper
3 tbsp water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 3 cloves minced garlic and 1 tbsp julienned ginger, stir-frying for 30 seconds until fragrant.
Step 2: Add 150 g chopped baby bok choy, 1 medium julienned carrot, and 100 g sliced shiitake mushrooms to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 3: Add 300 g sliced Shanghai-style rice cakes and 3 tbsp water, then 2 tbsp light soy sauce, 1 tbsp oyster sauce, and 1/4 tsp white pepper. Stir-fry continuously for 4-5 minutes until the rice cakes are soft and sauce thickens, coating the ingredients.
Step 4: Drizzle 1 tsp sesame oil over the dish, toss once more, then serve hot as a satisfying vegetarian main or side.