Stir Fried Shanghai Rice Cakes
Ingredients
- 16 oz rice cakes
pre-soak if using dried rice cakes
- 1 lb chicken breast
thinly sliced, about ⅓ inch thick
- 3 Tablespoons avocado oil
- 5 large shiitake mushrooms
sliced about ⅓ inch thick with stems removed
- 4 cups napa cabbage
chopped into 2 inch pieces
- 3 scallions
chopped into 2 inch pieces
- 2 Tablespoons low sodium soy sauce
- 2 Tablespoons dark soy sauce
- 2 Tablespoons oyster sauce
- 2 teaspoons brown sugar
- 3/4 teaspoon Chinese black vinegar
- 3 cloves garlic
minced
Directions
- 1
If using dried rice cakes, pre-soak them in water for about 3 hours or overnight in the fridge. After 30 minutes, carefully separate the rice cakes so they're not stuck together.
- 2
Add the ingredients for the sauce in a small bowl and mix it together until the sugar dissolves.
- 3
Heat a wok or large pan on high heat and add the avocado oil. Once the pan is hot, lay the chicken pieces flat on the surface and let it cook for about 1 to 2 minutes or until it's almost cooked through.
- 4
Next, add the mushrooms and scallions to the pan and stir fry for about 1 minute. Add in the drained rice cakes and add 4 Tablespoons of the sauce. Stir fry the rice cakes together for 2 - 3 minutes and then add in the chopped cabbage. If needed, add in the rest of the sauce and stir fry everything together for another 2 - 3 minutes or until the rice cakes are soft and chewy and the cabbage has wilted. Taste a rice cake to be sure it's fully softened. Add 1 Tablespoon of water if needed to further soften it up while stir frying. Serve immediately.
Stir Fried Shanghai Rice Cakes
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About this Recipe
Craving a vibrant, satisfying meal that comes together without fuss? This Stir Fried Shanghai Rice Cakes recipe delivers chewy, tender rice cakes coated in a rich, savory sauce, brimming with succulent chicken and crisp vegetables, all ready in just 30 minutes.The genius of this dish lies in its exquisite balance of textures and robust flavors. Shanghai rice cakes, known for their delightful chewiness, create a unique foundation. They perfectly absorb the deeply savory sauce, which is a masterful blend of low sodium and dark soy sauces, sweet brown sugar, and tangy Chinese black vinegar, all uplifted by the umami of oyster sauce. This rich coating clings to every piece of tender chicken, earthy shiitake mushrooms, and crisp-tender napa cabbage, ensuring a harmonious bite every time.Prepare your senses for an invigorating culinary experience. You'll enjoy the distinct, satisfying chew of the rice cakes, providing a comforting contrast to the tender, thinly sliced chicken breast. The shiitake mushrooms add a wonderful earthiness, while the napa cabbage and fresh scallions contribute a refreshing crunch and aromatic lift. The complex sauce, brightened by minced garlic, ties all these elements together, offering a savory, slightly sweet, and subtly tangy profile that will keep you coming back for more. It's a hearty, flavorful dish that truly satisfies.This Stir Fried Shanghai Rice Cakes recipe is incredibly versatile. For different protein options, easily substitute the chicken breast with sliced pork, shrimp, or even firm pressed tofu for a delicious vegetarian version. If you want to boost the vegetable content, consider adding quick-cooking options like sliced bell peppers, snap peas, or baby bok choy along with the napa cabbage and shiitake mushrooms.This quick and flavorful dish is perfect for a busy weeknight dinner when you desire something both comforting and exciting. Serve it hot straight from the wok as a complete, well-rounded main course that needs no extra accompaniments.