Mouthwatering StirFried Shanghai Rice Cakes Chao Nian Gao

There’s something special about the aromas that dance in the kitchen when you’re cooking a meal that ties you to your roots. For me, that dish is undoubtedly Stir-Fried Shanghai Rice Cakes, or Chao Nian Gao. Whether it’s a chilly winter evening or a bustling weeknight, the mere thought of this beloved dish brings warmth and excitement to my heart.

I grew up in a family where food wasn’t just sustenance; it was love wrapped in flavors and memories. My grandmother would whip up a big batch of these chewy rice cakes, and I would sit on the kitchen floor, mesmerized by the sizzling sounds and rich smells that filled the house. Every bite felt like a hug, comforting and satisfying, with the perfect balance of sweet soy sauce, vibrant vegetables, and just the right amount of savory meat.

In this recipe for Stir-Fried Shanghai Rice Cakes, I invite you to join me in recreating this beautiful dish. It’s a comforting meal that’s easy to make, perfect for busy weekdays, and sure to leave you with a cozy smile. Let’s dive in!

Why You’ll Love This Recipe

• Quick and easy to prepare—perfect for a weeknight dinner.
• Budget-friendly ingredients you can find in most grocery stores.
• Deliciously chewy texture and rich, comforting flavors.
• Customizable with your favorite vegetables and proteins.
• A delightful way to share a taste of Shanghai with your loved ones.

Ingredients

Here’s what you’ll need to create your own mouthwatering Stir-Fried Shanghai Rice Cakes:

• 1 pound fresh or frozen rice cakes (nian gao)
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced (fresh garlic adds more punch than powdered)
• 1 inch ginger, sliced thinly
• 1 bell pepper, sliced (any color you prefer)
• 1 cup napa cabbage, chopped
• 1 carrot, julienned
• 1/2 cup green onions, chopped (reserve a little for garnish)
• 1/2 pound pork (or chicken, beef, or tofu), thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, but adds depth)
• 1 teaspoon sesame oil (for a nutty finish)
• Salt and pepper, to taste

Step-by-Step Instructions

Ready to bring this delicious dish to life? Let’s make it together! Follow these simple steps:

1. Prepare the rice cakes: If you’re using fresh rice cakes, soak them in warm water for about 30 minutes until softened. If they’re frozen, just set them out to thaw while you prep the other ingredients.
2. Heat your pan: Grab a large wok or skillet and heat the vegetable oil over medium-high heat. You want it hot enough for a nice sizzle when you add the ingredients.
3. Cook the aromatics: Toss in the minced garlic and sliced ginger. Sauté for about 30 seconds until fragrant. Be careful not to let them burn; the kitchen should smell heavenly but not smoky!
4. Add the protein: Next, add the thinly sliced pork (or your chosen protein) to the pan. Stir-fry until it’s golden brown—about 3-4 minutes. If you’re using tofu, make sure to press out any excess moisture to get a nice crispy texture.
5. Veggie time! Add the sliced bell pepper, chopped napa cabbage, and julienned carrot to the wok. Stir-fry them together for an additional 2-3 minutes, just until they start to soften but still retain a bit of crunch.
6. In with the rice cakes: Drain the rice cakes (if soaked) and add them to the pan. Make sure to gently toss them with the other ingredients. Watch out: Don’t overmix; you want those rice cakes to keep their chewy texture!
7. Add the sauce: Pour in the soy sauce, oyster sauce (if using), and sesame oil. Toss everything together until the rice cakes are well-coated with the sauce, about 2 minutes.
8. Season to taste: Give everything a taste and add salt and pepper as needed. You want a perfectly balanced flavor that sings with each bite!
9. Finish with green onions: Stir in the green onions and cook for another minute. Their fresh flavor and color make everything pop!
10. Serve hot: Once everything is well incorporated and heated through, remove from heat and plate your delicious Stir-Fried Shanghai Rice Cakes. Garnish with a few extra green onions for that touch of freshness.

Pro Tips & Variations

Now that you’ve mastered the basics, let’s have some fun! Here are some tips and variations to elevate your Stir-Fried Shanghai Rice Cakes:

• Add heat: If you like a bit of spice, toss in some sliced red chili or a splash of chili oil during cooking.
• Mix and match vegetables: Feel free to swap in other veggies you enjoy, like broccoli, snow peas, or shiitake mushrooms. The more colors, the prettier your dish will be!
• Make it vegetarian: You can easily make this recipe vegetarian by using sliced mushrooms or tofu in place of meat, and swapping oyster sauce for a vegetarian alternative.
• Experiment with sauces: Try adding hoisin sauce or soy sauce with a touch of black vinegar for a different flavor profile.

Serving Suggestions

Picture this: a steaming plate of Stir-Fried Shanghai Rice Cakes sitting at the center of your dinner table, surrounded by family or friends. There’s something about sharing food that nourishes not just the body but the soul. I like to serve this dish with a side of hot and sour soup or a simple cucumber salad dressed with rice vinegar for a refreshing contrast. Don’t forget a cup of jasmine tea to round off your meal with a peaceful vibe.

The beauty of this dish is that it can shine on its own or be paired with other favorites. You could also consider making some crispy spring rolls to keep the theme going. Whatever you choose, just know that this dish will be the star of the show!

Storage Tips

If you happen to have leftovers—though I can’t make any promises, as they often disappear quickly—here’s how to keep them tasting fresh:

• Cool down: Allow the dish to cool to room temperature before storing.
• Refrigerate: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Freeze: If you want to save it for later, you can freeze the dish. Just make sure to use a freezer-safe container and enjoy within a month.
• Reheat: You can reheat it on the stovetop with a splash of water to prevent it from drying out or in the microwave for a quick heat-up, stirring every so often.

FAQs

Can I use dry rice cakes instead of fresh or frozen?

Absolutely! If you have dry rice cakes, just soak them in hot water for about an hour until they soften before using them in the recipe. Adjust the cooking time as necessary to ensure they’re cooked through.

What can I substitute for oyster sauce?

If you’re looking for a substitute, soy sauce mixed with a bit of sugar can offer a similar sweetness. Alternatively, try hoisin sauce or skip it entirely for a lighter dish.

Can I make this dish ahead of time?

Yes! You can prepare all the ingredients and even cook the dish in advance. Just reheat it gently when you’re ready to eat. It’s perfect for meal prep!

Is this dish gluten-free?

To make it gluten-free, ensure you use gluten-free rice cakes and substitute soy sauce with tamari. Always check the labels, just in case!

How do I achieve the best texture for rice cakes?

Soaking your rice cakes beforehand is key to achieving that beautiful chewy texture. Also, make sure not to overcook them in the stir-fry!

Conclusion

And there you have it—your very own batch of Stir-Fried Shanghai Rice Cakes! I hope this recipe brings a little piece of Shanghai to your kitchen and fills your home with delightful aromas just like my grandmother’s did. I’d love to hear how yours turned out! Did you make any fun variations? Drop a comment below and share your experience!

Happy cooking, my friend! May your kitchen be filled with love, laughter, and plenty of delicious meals!

Mouthwatering StirFried Shanghai Rice Cakes Chao Nian Gao

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• Author: antaki
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Savor the authentic flavors of Shanghai with delicious Chao Nian Gao Try this easy stirfry recipe for a perfect meal any time 153 chars

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Ingredients

Scale 1x2x3x

1 pound fresh or frozen rice cakes (nian gao)

1 tablespoon vegetable oil

2 cloves garlic, minced

1 inch ginger, sliced thinly

1 bell pepper, sliced

1 cup napa cabbage, chopped

1 carrot, julienned

1/2 cup green onions, chopped

1/2 pound pork (or chicken, beef, or tofu), thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil

Salt and pepper, to taste

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Instructions

Prepare the rice cakes: If using fresh rice cakes, soak them in warm water for about 30 minutes until softened. If frozen, thaw while prepping other ingredients.

Heat your pan: Use a large wok or skillet and heat the vegetable oil over medium-high heat.

Cook the aromatics: Sauté minced garlic and sliced ginger for 30 seconds until fragrant.

Add the protein: Stir-fry thinly sliced pork (or chosen protein) until golden brown, about 3-4 minutes.

Veggie time: Add bell pepper, napa cabbage, and carrot, stir-fry for 2-3 minutes.

In with the rice cakes: Drain rice cakes (if soaked) and add to the pan, gently toss with other ingredients.

Add the sauce: Pour in soy sauce, oyster sauce (if using), and sesame oil, tossing everything for about 2 minutes.

Season to taste: Adjust salt and pepper as needed.

Finish with green onions: Stir in green onions and cook for another minute.

Serve hot: Plate and garnish with extra green onions.

Notes

A comforting dish that combines chewy rice cakes with vibrant vegetables and savory meat, infused with the flavors of Shanghai.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Cuisine: Chinese

Nutrition

• Serving Size: 4 servings
• Calories: 400
• Sugar: 5g
• Fat: 12g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 18g

Keywords: Stir-Fried Shanghai Rice Cakes, Chao Nian Gao, Chinese Recipes, Comfort Food