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Shanghai rice cake recipe

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This contains an image of: Shanghai Stir-fried Rice Cakes [上海炒年糕]
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Shanghai Stir-fried Rice Cakes [上海炒年糕]
20min · 4 servings Recipe by Kat Lieu, all rights reserved Ingredients • 2 tablespoons soy sauce • 2 tablespoons dark soy sauce • 1 tablespoon oyster sauce • 1 tablespoon black sesame oil (you can substitute it with peanut oil) • 1 tablespoon black vinegar • 2 tablespoons brown sugar • 1 tablespoon Shaoxing, rice, or cooking wine For thickening the sauce: • Mix 1 teaspoon cornstarch with 1 teaspoon cold water For greasing the pan: • 1 to 2 teaspoons neutral oil Other • 3 to 4 stalks scallions, chopped into 3 to 4-inch segments • 3 to 4 garlic cloves, minced • A small piece of ginger, about half a thumb-sized, minced • About 1/2 to 1 pound of any protein of choice, chopped (firm tofu, shrimp, pork, beef, chicken, seitan, or a mix) I used shrimp and pork belly in my di
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Ding Tai Fung Shanghai rice cakes copycat recipe with any protein #quickdinner #noodles
Shanghai rice cake with cabbage and shiitake, inspired by Din Tai Fung stir fried Chinese rice cake in brown sauce is vegetarian gluten-free.
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Stir-fried rice cakes, also known as Shanghai stir-fried rice cakes, are an excellent recipe for the impending Lunar New Year! Growing up, I’d get so happy when my mom made them — she’d make them all year. The chewy texture of these oval rice cakes was a welcome change from the usual white rice meal. I’d always have many helpings! Full recipe: https://pinsurt.com/stir-fried-rice-cakes/
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