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Shanghai Rice Cakes

Course: Main Course
Cuisine: Chinese
Keyword: rice cakes


  • 1 tbsp oil
  • 1 tbsp chopped garlic
  • 1/4 c scallions
  • 1 tbsp dark soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sriracha
  • 1/2 tsp brown sugar
  • 2 tbsp veggie broth
  • 250 g rice cakes
  • veggies and protein of choice (I like bok choy and tofu)


  • Sauté garlic and scallions in oil for 30 seconds or so.
  • Add in your veggies and tofu and stir fry for a minute or two.
  • Boil rice cakes for 3 minutes (or according to package instructions).
  • Add in your boiled rice cake and all sauces: soy, rice vinegar, sriracha, brown sugar, and veggie broth.
  • Sauté everything together well until the rice cakes absorb all of the sauce.
Tried this recipe?Let us know how it was!