Chewy and sticky oval rice cakes tossed in a savory Asian soy based sauce! These rice cakes are great at absorbing sauce when sauce is added! This is a popular dish eaten often during Chinese New Year symbolizing good luck and fortune for the new year but you can make it year round!
I’m obsessed with the chewiness of these rice cakes – think of a thick oval shaped pasta! I grew up eating this as a stir-fry (like this recipe) or in soups for Chinese New Year! However, you can eat them any time of the year!
These rice cakes are available year round at your local Chinese grocery market. I got mine at 99 ranch!
Instead of bok choy, you can substitute mushrooms, broccoli, carrots, zucchini or any other chopped veggie of choice! You can make it vegan by removing the chicken too. It’s such a delicious and flavorful dish that takes under 30 minutes to prepare from start to finish!
Stir-fried Shanghai rice cakes 炒年糕 (Chao Nian Gao)
- 16 oz Chinese oval rice cakes
- 2 tablespoons oil
- 4 cups bok choy chopped
- 1 lb chicken breast sliced
- 2 tablespoons dark soy sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Chinese black vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- If using dried rice cakes, soak them in a large bowl of warm water for 15 mins or overnight in the fridge.
- Mix together stir-fried sauce and leave to side. Chop up bok choy and slice chicken breast.
- Preheat a large pan to medium heat with olive oil. Add bok choy to cook until softened, about 2-3 minutes. Remove from pan, then add more oil to pan to cook chicken.
- Add bok choy back in with drained rice cakes, add sauce to mix until combined. Cook until rice cakes are softened, about 2 minutes!