Shanghai Stir-Fried Rice Cakes with Pork and Greens

Why You’ll Love This Recipe

• Chewy, springy rice cakes paired with tender pork and crisp-tender greens for the perfect bite.
• A balanced light–dark soy glaze with a hint of sugar gives shine and deep savory flavor.
• Weeknight-fast: one wok, about 10 minutes of cooking.
• Flexible: swap in bok choy, napa, or extra mushrooms to suit your taste.

Grocery List

• Produce: Napa cabbage or baby bok choy, shiitake mushrooms, scallions, garlic
• Dairy: None
• Pantry: Fresh or dried Shanghai rice ovalettes (nian gao), Shaoxing wine (or dry sherry), light soy sauce, dark soy sauce, oyster sauce, cornstarch, sugar, toasted sesame oil, neutral oil, low-sodium chicken stock (or water), white pepper

Full Ingredients

Rice Cakes and Stir-Fry

• 1 lb (450 g) fresh Shanghai rice ovalettes (or 10 oz/285 g dried)
• 2.5 tbsp neutral oil (such as peanut, canola, or grapeseed), divided
• 5 oz (140 g) shiitake mushrooms, stems removed, caps sliced 1/4 inch (6 mm)
• 8 oz (225 g) napa cabbage or baby bok choy (about 4–5 baby heads), stems sliced 1/2 inch, leaves cut into wide ribbons
• 4 scallions, whites and greens separated, cut on the bias into 1-inch (2.5 cm) pieces
• 3 garlic cloves, minced

Pork and Marinade

• 8 oz (225 g) pork tenderloin or boneless pork loin, sliced into thin 2-inch (5 cm) slivers
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp light soy sauce
• 2 tsp cornstarch
• 1/2 tsp sugar
• 1/8 tsp ground white pepper
• 1 tsp neutral oil
• Optional: 1/8 tsp baking soda for extra tenderness

Light–Dark Soy Glaze

• 1/2 cup (120 ml) low-sodium chicken stock or water
• 1.5 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 2 tsp sugar
• 1 tsp cornstarch
• 1 tsp toasted sesame oil

Step-by-Step Instructions

Step 1: Soak and prep the rice cakes

If using fresh nian gao: separate any pieces that are stuck together and soak in very warm water for 10 minutes to loosen and hydrate. If using dried: soak in room-temperature water for 1–2 hours until flexible. Drain well and pat dry so they sear instead of steam.

Step 2: Slice and marinate the pork

For paper-thin slivers, chill the pork in the freezer for 15 minutes to firm up. Slice across the grain into thin matchsticks. In a bowl, mix Shaoxing wine, light soy, cornstarch, sugar, white pepper, baking soda (if using), and 1 tsp oil. Add pork and toss to coat. Marinate 15 minutes while you prep vegetables and sauce.

Step 3: Mix the light–dark soy glaze

Whisk together stock, light soy, dark soy, oyster sauce, sugar, cornstarch, and sesame oil until smooth. Keep near the stove; this cooks quickly.

Step 4: Sear the pork hot and fast

Heat a wok or large skillet over high heat until just smoking. Add 1 tbsp oil, swirl, then add the marinated pork in a single layer. Sear 60–90 seconds, tossing once, until just cooked with light browning. Transfer to a plate.

Step 5: Stir-fry mushrooms and aromatics

Add remaining 1.5 tbsp oil. Add shiitakes and stir-fry 60–90 seconds until they start to soften and pick up color. Add minced garlic and scallion whites; toss 20–30 seconds until fragrant (do not burn).

Step 6: Glaze the rice cakes

Add the drained rice ovalettes. Stir-fry vigorously 2–3 minutes, pressing any clumps apart. Pour in the sauce and toss continuously another 1–2 minutes. The sauce should thicken to a glossy, light coating that clings to the rice cakes.

Step 7: Finish with greens and scallions

Add napa or bok choy stems first; cook 30–60 seconds, then add the leafy parts and most of the scallion greens. Return the pork and any juices. Toss 1–2 minutes until greens are crisp-tender and everything is hot and glazed. If the pan looks dry, splash in 1–2 tbsp water or stock. Serve immediately, garnished with remaining scallion greens.

Pro Tips

• Pre-soak properly: well-hydrated rice cakes won’t stick and will get that signature bouncy chew.
• High heat is key: preheat the wok until it lightly smokes for good sear and minimal sticking.
• Velveting matters: a little cornstarch and oil in the pork marinade keeps the meat silky.
• Stage your greens: stems take longer than leaves; add them in that order for perfect texture.
• Keep it moving: continuous tossing helps the sauce coat evenly and prevents hot spots.

Variations

• Vegetarian/Vegan: Skip pork. Double the shiitakes and add 7 oz (200 g) firm tofu batons, pan-seared until golden. Use mushroom stock and a vegan oyster-style sauce.
• Spicy: Add 1–2 tsp chili crisp or 2 dried chilies when you add the garlic for a gentle heat that complements the soy glaze.
• Chicken or Shrimp: Swap pork for thin-sliced chicken thigh or medium shrimp; marinate the same way (skip baking soda for shrimp) and sear briefly.

Storage & Make-Ahead

Marinate pork up to 12 hours ahead (refrigerated). Mix the sauce up to 2 days ahead. If using dried rice cakes, soak, drain, and refrigerate up to 24 hours, tossed with 1 tsp oil to prevent sticking. Leftovers keep 3 days in an airtight container; reheat in a skillet over medium heat with a splash of water or stock, tossing until loosened and glossy. Freezing is not recommended; the rice cakes can turn brittle.

Nutrition (per serving)

Approximate: 380 calories; 20 g protein; 49 g carbohydrates; 12 g fat; 2 g fiber; 900 mg sodium (will vary with brands and seasoning).