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Stir-fried Rice Cakes


Units Scale


  • 1 tbsp Shaoxing wine
  • 1 1/2 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 1/2 tsp chinese black vinegar
  • 1 tbsp vegetarian oyster sauce
  • 1 tsp sesame oil, optional
  • 1/2 tsp sugar
  • pinch of black pepper
  • salt to taste

Stir Fry

  • 2 tbsp (30 ml) cooking oil
  • 8 oz (225 g) flat rice cakes
  • 3-4 (24 g) large dried shiitake mushrooms, rehydrated
  • 2 (6 g) garlic cloves, minced
  • 1 tsp (5 g) minced ginger
  • 2 (30 g) scallions, sliced into 1 inch pieces
  • 4 oz extra firm tofu, sliced into bite sized pieces
  • 2 cups (150 g) baby bok choy
  • 1/4 (60 g) red bell pepper, sliced thinly
  • 1/2 cup (70 g) sugar snap peas


  1. Whisk together all the sauce ingredients in a bowl and set aside.
  2. Heat 2 tbsp of cooking oil in a non-stick pan over medium. Add the garlic, ginger, white part of the scallions and mushrooms, and stir fry for 1 minute.
  3. Increase to high heat, add tofu slices and stir fry 30 seconds. Add the bell pepper, sugar snap peas and bok choy, and stir fry for 30 seconds. Add the rice cakes on top of the vegetables and then pour in reserved shiitake water. Cover and let it steam for about 2-3 minutes, or until rice cakes are 90% cooked.
  4. Remove the cover and add the sauce. Stir fry everything over high heat heat until sauce is thickened and rice cakes are fully cooked. Taste and adjust seasoning as desired.
  5. Transfer to a serving plate. Serve immediently and enjoy!


  • Helpful Equipment:  bowl with spout (for the sauce)
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).