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Stir Fried Rice Cakes Veggiekins Blog

Shanghai Style Stir Fried Rice Cakes

  • Author: Remy
  • Total Time: 1 hour 30 minutes
  • Yield: 3-4 servings 1x
  • Diet: Vegan


Chinese rice cake stir fry is a healthy and easy vegan recipe for Chinese New Year with napa cabbage, tempeh, mushrooms & gluten-free sauce


  • 450g sliced dried rice cake, roughly 16oz
  • 1 tbsp cooking oil, or as needed
  • 4 cloves garlic, minced
  • 8oz tempeh, TVP or other faux meat of choice
  • 1 1/2 cups shiitake mushrooms, sliced
  • 23 cups napa cabbage, roughly chopped
  • 23 cups baby bok choy, sliced
  • 1/4 cup vegetable broth
  • 12 scallions, for garnish

Vegan Chinese Stirfry Sauce


  1. Soak your dry sliced rice cakes in cool water to loosen and soften them about 1-2 hours before cooking. Meanwhile, prepare your vegetables and whisk together your sauce ingredients.
  2. In a wok or large frying pan, sauté garlic, mushrooms and crumbled tempeh with half of your stirfry sauce.
  3. Add the remaining vegetables, napa cabbage and bok choy and sauté again.
  4. Drain your rice cakes and add them to the pan along with vegetable broth, then cover and let soften for a few minutes. Finally, add remaining sauce, sauté and enjoy.
  5. Garnish with scallions if desired.
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: main dishes
  • Method: sautéing
  • Cuisine: Chinese

Keywords: asian, chinese new year, rice cakes, lunar new year, chao nian gao, nian gao, chinese, one pan, gluten free, vegan