Description
Stir-Fried Shanghai Rice Cakes are a delightful fusion of chewy rice cakes, fresh vegetables, and savory sauces that create a satisfying and flavorful meal. This quick and easy dish is perfect for busy weeknights or entertaining guests, providing an authentic taste of Chinese cuisine right in your kitchen. Customize it with your favorite proteins and veggies for a personalized touch that everyone will love!
Ingredients
Scale
- 8 oz Shanghai rice cakes (fresh)
- 1 cup mixed bell peppers, chopped
- 1 cup bok choy, chopped
- 1 medium carrot, sliced
- 3 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp cooking oil
Instructions
- Soak the Shanghai rice cakes in warm water for 30 minutes until softened.
- While soaking, chop the bell peppers, bok choy, and carrots into bite-sized pieces.
- Heat oil in a large skillet over medium-high heat.
- Sauté minced garlic until fragrant, then add the chopped vegetables and stir-fry for about 3–4 minutes until tender-crisp.
- Add the soaked rice cakes along with soy sauce and oyster sauce; gently stir to combine all ingredients.
- Drizzle sesame oil over the dish and heat through for another 2 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg