Shanghainese Stir-Fried Rice Cakes with Vegetables

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

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Drizzle 1 tsp sesame oil over the dish, toss once more, then serve hot as a satisfying vegetarian main or side.

Frequently asked questions

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

Total time is about 20 minutes (10 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 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 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 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.

Is Shanghainese Stir-Fried Rice Cakes with Vegetables 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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