Shanghai rice cake recipe with napa cabbage and bok choy

• servings: 6 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

8 oz Chinese rice cakes (oval, sliced, flat-disc shape also known as Nian gao)

4 oz fresh shiitake mushroom (4 large caps)

½ oz garlic (3 large, finely minced)

⅕ oz ginger (finely minced)

2 bulb scallions (sliced and separate white and green parts)

6 oz napa cabbage

6 oz baby bok choy (5 dwarf baby bok choy, halve or quarter or diced for larger ones)

2 tbsp avocado oil (or olive oil, divided)

¼ tsp coarse sea salt

Drizzle Toasted sesame oil

A small dash white pepper

1 ½ tbsp oyster sauce (or vegetarian oyster sauce)

1 tbsp light soy sauce (or coconut aminos)

½ tbsp dark soy sauce (or coconut aminos)

1 tbsp chicken stock (or vegetable stock)

½ tbsp gluten-free mirin (or Taiwanese michu, Shaoxing wine, optional)

Directions

Dice

Prepare vegetables: Slice the shiitake and prepare the garlic, ginger, and scallions. Separate the white and green parts.

Cut

Dice the napa cabbage stems to thin slices, about 0.5 inch slice and napa cabbage leaves to 2.5 inch sections. Halve or quarter the bok choy. Rinse them well, drain, and pat dry.

Separate

Prepare rice cakes: Use your hands to carefully and gently separate each piece. Follow the package instructions. My rice cakes are from the refrigerated aisle and the instructions say to boil them in hot boiling water for 3 minutes.

Boil

Bring a pot of water to boil and add the rice cakes. Stir the water periodically to ensure the rice cakes don’t stick to the bottom of the pan. After, the rice cakes will flow to the top and have a chewy texture that’s not mushy,

Grease and drain

Use a strainer to scoop out the rice cakes, drain, and transfer them into a large plate. Add 0.5 tbsp oil and gently toss the rice cakes to prevent them from sticking to each other. Spread them out into a single layer. This is important otherwise the rice cakes will stick to each other and make it harder to cook evenly in stir fry.

Preheat

To stir fry: Use a large saute pan - add 1.5 tbsp oil, saute ginger, garlic, white scallion parts for 10 seconds over medium heat.

Stir fry

Then add cabbage, shiitake, and bok choy. Turn heat up to high and saute for 1 minute. Season with 1/2 tsp salt. Keep the veggies crisp because we are going to cook them further so don’t overcook them at this point.

Stir fry

Lower heat to medium-high. Return rice cakes to the pot and place them directly on top of the cabbage. Add the sauce. Continue stir frying, scooping, and tossing the rice cakes for 3-4 minutes, or until the sauce thickens. The rice cake will release starch further to help thicken the sauce.

Serve

To serve: Turn off the heat. Transfer to a large serving plate. Garnish with toasted sesame oil, a small dash of white pepper, and green scallion parts.

Notes

Temps de préparation long je trouve

Après c'est rapide

Nutrition

• Calories: 207 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 473 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 4 g