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Shanghainese Rice Cake (上海炒年糕)

The word rice cake in Chinese, means yearly growth. Serving a rice cake dish is a must for most Chinese on their New Year. This recipe is a vegetarian version of the traditional recipe my grandma would prepare.

vegetarian rice cake

vegetarian rice cake

Ingredients: (Serves 4)

  • coconut oil, 1 tbsp
  • garlic, minced, 2 cloves
  • ginger, minced, 1 teaspoon
  • napa cabbage, sliced, 2 cups
  • sliced rice cake (1/2 package, or 3 cups)
  • shiitake mushrooms, sliced, ½ cup
  • baby bok choy (or regular bok choy), 1 cup
  • wood ear, sliced, ½ cup (optional)
  • 1/2 teaspoon sugar
  • 3 tablespoon soy sauce
  • 2 teaspoon black bean paste
  • crushed pepper, for taste

Directions

  1. Soak the rice cake in water to soften (I usually soak it for at least an hour)
  2. Heat the oil in a large wok or skillet over high heat. Add the minced garlic and ginger and cook for ~1 minute.
  3. Add napa cabbage and cook until the cabbage is wilted. You should see the liquid from the cabbage come out.
  4. Add rice cake, then cover the wok with lid until rice cake softens, about 2 minutes
  5. Add soy sauce, black bean paste and sugar. Cook until everything is mixed well.
  6. Add bok choy, wood ear, and shiitake mushrooms. Cook until the bok choys are wilted. Add pepper for taste
  7. Serve hot and enjoy!

-NZ

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