Shanghai Rice Cakes 炒年糕 (Nian Gao) ♥ 10 minute Stir-Fry!

rice cakes

🥗Healthier: zucchini noodles

💰Cheaper: cooked pasta

Zucchini noodles are lower in carbs, while cooked pasta is more budget-friendly.

oyster sauce

🥗Healthier: soy sauce

💰Cheaper: hoisin sauce

Soy sauce is lower in calories, while hoisin sauce can be less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based protein, while pork can be a more economical meat choice.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers health benefits, while canola oil is often cheaper.

Trim the ends off the long stem spinach and set aside.

Trim the ends off 2-3 leaves of napa cabbage and slice into small pieces.

Soak 3 dried shiitake mushrooms in water, then slice them thinly and set aside.

Defrost 1/2 pound of frozen large shrimp in a bowl of water for about 15 minutes.

Rinse 1 cup of fresh rice cakes in cool water and let them soak to absorb the water.

Prepare the sauce in a small bowl: add 1 tablespoon of light soy sauce, 1/4 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1/2 teaspoon of rice wine (or substitute with water), and 1 teaspoon of sugar. Stir to dissolve the sugar.

Turn on the fan and preheat the pan on medium-high heat.

Add a little vegetable oil to the pan, then add the prepared vegetables (spinach, napa cabbage, and shiitake mushrooms).

Add 1/4 cup of water or mushroom water to the pan.

Add the soaked rice cakes and the prepared sauce to the pan and mix everything together.

Cover the pan and let it sit for about 1 minute to help soften the rice cakes.

After 1 minute, add the defrosted shrimp to the pan and stir-fry until the shrimp is cooked, about 1-2 minutes.

Drizzle a little sesame oil over the dish and add a dash or two of white pepper, then mix it in.

Serve the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens