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Stir Fried Rice Cakes Veggiekins Blog
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5 from 1 vote

Shanghai Style Stir Fried Rice Cakes

Chinese rice cake stir fry is a healthy and easy vegan recipe for Chinese New Year with napa cabbage, tempeh, mushrooms & gluten-free sauce
Prep Time1 hour
Cook Time30 minutes
Course: main dishes
Cuisine: Chinese
Keyword: asian, chao nian gao, Chinese, Chinese New Year, gluten free, Lunar New Year, nian gao, one pan, rice cakes, vegan
Servings: 3 -4 servings
Author: Remy

Ingredients

  • 450 g sliced dried rice cake roughly 16oz
  • 1 tbsp cooking oil or as needed
  • 4 cloves garlic minced
  • 8 oz tempeh TVP or other faux meat of choice
  • 1 1/2 cups shiitake mushrooms sliced
  • 2-3 cups napa cabbage roughly chopped
  • 2-3 cups baby bok choy sliced
  • 1/4 cup vegetable broth
  • 1-2 scallions for garnish
  • Vegan Chinese Stirfry Sauce
  • 1 1/2 tbsp gluten free soy sauce
  • 1 tbsp vegan gluten free oyster sauce
  • 1/2 tsp sugar or coconut sugar
  • 1 tsp cornstarch or arrowroot powder
  • 1 tbsp dry sherry optional

Instructions

  • 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.
  • In a wok or large frying pan, sauté garlic, mushrooms and crumbled tempeh with half of your stirfry sauce.
  • Add the remaining vegetables, napa cabbage and bok choy and sauté again.
  • 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.
  • Garnish with scallions if desired.