Shanghai Stir Fried Rice Cakes 20 Minutes Only – Friendsgiving Food Ideas

Before we dive into the nitty-gritty of making Shanghai Stir Fried Rice Cakes in just 20 minutes, let’s chat about what to serve alongside this dish. Rice cakes are versatile and pair beautifully with various sides.

1. Smooth Soups: A light broth-based soup or even a spicy chili works wonders. Think of a warm miso soup that complements the flavors without overpowering them.

2. Fresh Salad: A crisp cucumber salad adds crunch. Toss in a bit of vinegar and sesame oil for an extra kick.

3. Stir-Fried Veggies: Sautéed green beans or bell peppers seasoned lightly can round out the meal. Their freshness balances the savory rice cakes.

4. Steamed Dumplings: These add a fun touch. Choose filling options like vegetables or shrimp to keep it light but satisfying.

With that out of the way, let’s explore how to make this delightful dish that captures the essence of Chinese cuisine while remaining practical for a busy kitchen.

Growing up, I often found myself whisked away by the tantalizing scents wafting from my neighborhood Chinese restaurant. The vibrant colors and innovative textures inspired my culinary adventures in the kitchen.

 Shanghai Stir Fried Rice Cakes are one of those dishes that take me back to those childhood experiences.

 They’re quick, easy, and bursting with flavor, transforming a simple weeknight meal into something special. Let’s get started!

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What is Shanghai Stir Fried Rice Cakes?

Shanghai Stir Fried Rice Cakes are a delicious street food favorite from Shanghai. This dish shines with its chewy rice cakes combined with fresh vegetables and a variety of sauces, all stir-fried to perfection in under 20 minutes. 

It’s a savory delight that makes use of tender greens, umami-rich mushrooms, and aromatic garlic.

Why This Recipe Works?

Now, let’s talk about why this recipe is such a winner. Here are four compelling reasons to give it a try:

– Quick Cooking Time: With just a 20-minute commitment, you can whip up a meal that feels like a treat rather than a chore. Perfect for busy weeknights!

– Flavor Explosion: The combination of sauces creates a depth of flavor that is a delight to the taste buds. There’s no blandness here. You get savory, slightly sweet, and umami all in one bite.

– Nutritional Value: The inclusion of fresh vegetables boosts the nutrition without compromising on taste. Bok choy and shiitake mushrooms are packed with vitamins and minerals, making this a healthy choice.

– Versatile Ingredients: All the ingredients can be modified based on what you have at home. If you don’t have one thing, substitutions abound, which makes this dish adaptable for all sorts of kitchens.

Ingredients You’ll Need To Make This Shanghai Stir Fried Rice Cakes

10 oz baby bok choy, separated into leaves

1/2 tbsp fresh ginger, minced

3 garlic cloves, finely minced

1 lb of Korean rice cakes

½ medium onion, thinly sliced

3 stalks of scallions, cut into 1-inch segments

3 tbsp Chinese Shaoxing cooking wine

½ cup vegetable broth

15 fresh shiitake mushrooms, thinly sliced

Sauce

1 tbsp toasted sesame oil

2 tbsp dark soy sauce

1 1/2 tbsp vegetarian mushroom oyster sauce

1 tsp white pepper powder

2 1/2 tbsp light soy sauce

1 tbsp brown sugar

1/2 tsp toasted sesame seeds

1 tsp chili garlic sauce

How To Make These?

Let’s dive into the recipe! Follow these easy steps:

Step 1: Prepare the Ingredients

Start by slicing and dicing your vegetables. This saves time and helps everything cook evenly. Slice the bok choy, onions, and shiitake mushrooms.

Step 2: Soak the Rice Cakes

If your Korean rice cakes are hard or dried, soak them in warm water for about 10-15 minutes until they soften. This will give you that lovely chewy texture.

Step 3: Heat Your Pan

Place a large wok or skillet over high heat. Add the toasted sesame oil and allow it to shimmer.

Step 4: Sauté Aromatics

Add the minced garlic and ginger to the pan first. Stir-fry for about 30 seconds. You want it fragrant but not burnt.

Step 5: Cook the Vegetables

Toss in the onions and shiitake mushrooms next. Stir-fry for around 2-3 minutes until they’re slightly golden. Add the bok choy and scallions, cooking for another 2 minutes.

Step 6: Add Rice Cakes and Sauce

Drain the rice cakes and add them to the pan. Pour in the Chinese Shaoxing cooking wine and vegetable broth. Stir everything well to combine.

Step 7: Season

Now, add all the sauce ingredients: dark soy sauce, mushroom oyster sauce, white pepper, light soy sauce, and brown sugar. Cook everything together for another 2-3 minutes. Coat those rice cakes evenly!

Step 8: Serve

Once everything is mixed and flavorful, remove the pan from heat. Serve hot, garnished with toasted sesame seeds and, if you’re feeling adventurous, a drizzle of chili garlic sauce!

Tips

Here are some handy tips to make your cooking experience smoother:

– Prep Ahead: Chop your veggies and soak your rice cakes beforehand. This way, you can cook quickly when it’s mealtime.

– Watch the Heat: Keep your pan on high heat. This ensures everything cooks quickly, maintaining that crispy edge.

– Experiment with Ingredients: Feel free to add proteins like tofu or chicken for extra substance. Just remember to adjust the cooking times.

– Don’t Skip the Sauce: The sauce is where the flavor lives. Make sure to mix it well and adjust to your taste. A little more soy sauce? Go for it!

– Keep an Eye on Timing: For the best texture, don’t overcook the rice cakes. They should be tender but maintain a nice chew.

Nutrition Information

Shanghai Stir Fried Rice Cakes 20 Minutes Only Nutrition Facts

How to Store The Leftovers?

Did you make too much? Don’t worry! Here’s what to do with any leftovers:

– Cool it Down: Let the rice cakes cool to room temperature before storing them.

– Use Airtight Containers: Transfer them into airtight containers. This keeps the moisture in and prevents drying out.

– Refrigerate: Store them in the refrigerator, where they’ll last for up to 3 days.

– Reheat Properly: When you’re ready to eat, reheat in a frying pan with a splash of water to maintain texture.

What are Some Recommended Side Dishes for Shanghai Stir Fried Rice Cakes?

To create a well-rounded meal, consider these side dishes:

– Steamed Edamame: Just steam, sprinkle with salt, and serve. These contribute protein and a touch of fun.

– Crispy Spring Rolls: Filled with veggies, these make the perfect crunchy counterpart to your chewy rice cakes. You can find them frozen or make your own!

– Thai Cucumber Salad: Fresh cucumbers with a splash of vinegar and sugar can be a rejuvenating palate cleanser.

– Egg Drop Soup: This simple soup adds warmth and is surprisingly quick to whip up. Pair it with soy sauce for an extra punch.

If the Items Are Not Available In Your Pantry, What are Some Substitute Options for the Ingredients?

Sometimes, you might find yourself in a pinch. Here are some substitutions that keep the spirit of the dish alive:

– Rice Cakes: If you can’t find Korean rice cakes, use thinly sliced or spiralized zucchini or even regular noodles for a different texture.

– Bok Choy: Substitute with Napa cabbage or even spinach if you’re in a bind.

– Shiitake Mushrooms: Other mushrooms like button or cremini can stand in if shiitakes are unavailable. They’ll still lend a unique taste.

– Chinese Shaoxing Cooking Wine: If you don’t have this on hand, dry sherry or even white wine can work as a replacement in small amounts.

Conclusion

Shanghai Stir Fried Rice Cakes bring a vibrant taste of Shanghai to your table in just 20 minutes. With the ability to customize ingredients based on your cravings and pantry, this dish offers flexibility without forfeiting flavor.  

So whether you’re cozying up for a quiet night or impressing company, this recipe is ready to deliver warmth and joy through food. Give it a go, and let the deliciousness unfold!

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