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Rice Cake Stir-fry “chǎo nián gāo” (炒年糕)



  • 6 oz package fresh or frozen rice cakes, thawed and soaked in water
  • 2 Tbsp cooking oil
  • 1 Tbsp ginger, minced
  • 34 fresh shiitake mushrooms, thinly sliced
  • 3 scallions, sliced into 2-inch pieces
  • 4 oz pressed tofu, cut into thin strips
  • 2 cups bok choy or spinach, chopped
  • 1 cup fresh snow peas, trimmed
  • 1 1/2 cups fresh bean sprouts
  • 1/2 red bell pepper, cut into thin strips

Stir-fry sauce:

  • 1 Tbsp Shaoxing cooking wine
  • 2 Tbsp soy sauce
  • 1 Tbsp vegetarian oyster sauce
  • 1/4 teaspoon sugar
  • Pinch of ground white pepper
  • 1 tsp dark soy sauce (optional, for color)
  • toasted sesame oil


  1. Soak the rice cakes in water, then drain. 
  2. Whisk together the stir-fry sauce ingredients in a small bowl.
  3. Heat 1 Tbsp oil in a wok or non-stick pan over medium heat until shimmering.
  4. Add minced ginger, mushroom and scallions, and stir-fry until aromatic, about one minute. 
  5. Add pressed tofu slices.
  6. Increase heat to high. Add vegetables: bok choy, snow peas, bean sprouts, and bell pepper, and cook until softened.
  7. Give the stir-fry sauce a whisk and add into the wok, then toss to combine.
  8. Add rice cakes. Cook until the rice cakes are tender but still chewy.
  9. Taste and add more salt, sugar, or soy sauce, if needed.
  10. Turn off heat and drizzle sesame oil and stir until incorporated. Serve hot.


Find more of Hannah’s recipes on HANNAH CHIA.


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