Stir-fried Rice Cakes (炒年糕)

As a kid, whenever we went to a Chinese restaurant, especially a Shanghainese restaurant, we would always order stir-fried rices cakes (炒年糕) of some sort — sometimes with cabbage and other times with shepherd’s purse. Since being in New York, I haven’t found a restaurant with stir-fried rice cakes that taste like the dish I grew up with, so, unshockingly, I started to make my own. Turns out, it’s actually a pretty simple dish to make.

stir-fried rice cake


For the meat:

  • 1/4 pork tenderloin, sliced into thin strips (alternatively, use 1 small chicken breast)
  • 1 tsp starch
  • 1 tsp soy sauce
  • 1 tsp water

For the main thing:

  • 1 tbsp cooking oil
  • 2 cups rice cakes (soaked or defrosted per package instructions)
  • 3 large napa cabbage leaves, cut into 1/2 inch thick pieces
  • 1 medium shiitake mushroom, sliced, stem removed
  • 3 tsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp dark soy sauce
  • 1/8 tsp sugar
  • white pepper (optional)


  1. Marinate Meat: Mix together water, starch, and soy sauce. Add in pork and coat well. Let the marinated pork sit in the fridge for 30 minutes.
  2. Heat up oil in wok. Add in pork and saute over medium-high heat until cooked. About 3-4 minutes. Remove
  3. In the same pan, add shiitake and cook at medium heat for 1 minute. Add cabbage and cook for 1 more minute.
  4. Add 1/4 cup water to wok and turn the heat to low. Cover and let simmer for 10 minutes.
  5. Add in rice cakes, soy sauces, oyster sauce, and a pinch of sugar. Cover and cook for 3 minutes at medium heat, stirring every minute or so, to prevent sticking.
  6. Add in pork and a dash of white pepper, then mix together.
  7. Enjoy!