Shanghai Fried Rice Cake 上海炒年糕 (shàng hǎi nián gāo) is a childhood favorite of mine. I love the chewiness of the flat pieces of noodle-like cake. The pork, mushrooms, vegetables and sauce perfectly coated each piece of cake to make it a party in my mouth! It wasn’t until more Shanghai restaurants started opening that I realized that there were many ways to make this dish. But my favorite is still the one I grew up eating, which is also the most common one at restaurants.
This is a dish enjoyed all year round, but it’s particularly popular during Chinese New Year since its name is literally translated to “year cake”. Eating it during the Chinese New Year celebrations is sure to bring you luck, prosperity and good fortune! I’m sure that includes world peace too!
And here is the story of the Chinese New Year Rice Cake…
Around 2,500 years ago, during the Spring and Autumn and Warring States periods, the emperor of Wu captured the emperor of Yue. Decades after, there was a new successor of Wu. He could not resist the temptations of a beautiful mistress gifted by the Yue Kingdom. She was one of the renowned Chinese ancient beauties, Xi Shi. Over the course of 17 years, she helped bring down the Wu Kingdom and restored glory to the Yue.
Prior to the fall of the Wu Kingdom, a high ranking official named Wu Zixu warned the Wu emperor of potential invasion from Yue. The emperor ordered Wu Zixu to build a brick wall surrounding the Wu Kingdom. However, Wu Zixu continued to advise the emperor of the revenge seeking Yue Kingdom. Possibly with the persuasion of Xi Shi, the Wu emperor became suspicious of Wu Zixu’s intentions and ordered his execution. Awaiting his execution, Wu Zixu told his family that he had no doubt that the Yue will besiege Wu. He told them that when the people are starving, dig three feet under the brick wall and you will find food.
After Wu Zixu died, everything he predicted came true. To avoid capture by Yue forces, the Wu emperor committed suicide. When there was no more food, they remembered Wu Zixu’s last words. They dug up dried bricks of dehydrated glutinous rice cake. Apparently, Wu Zixu had already prepared for the enemy cutting off their food supply and had buried bricks of rice cake during the building of the brick wall. The civilians survived but the Kingdom fell. Since this event took place around Chinese New Year, people started to call rice cake, “nian gao”, which translates to “(new) year steamed cake”. From then on, many people sliced rice cake into the shape of a brick to commemorate this noble official of Wu.
My Shanghai Fried Rice Cake 上海炒年糕 is an easy recipe that can help you achieve restaurant quality taste. Chinese rice cakes can be sweet or savory. Take a look at my Easy Chinese New Year Rice Cake 簡易年糕 recipe for a sweet option.
Shanghai Fried Rice Cake 上海炒年糕
Ingredients
- 750 g Rice cake , ready to cook
- 400 g Napa cabbage
- 350 g Pork , shredded or sliced
- 5 Shiitake mushrooms , sliced (fresh or dry)
- 1 tsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 2 tbsp Shaoxing wine
- ½ cup Water
- 3 tbsp Oil
Shitake mushroom marinade:
- ½ tsp Sugar
- ½ tsp Cornstarch
- 1 tsp Light soy sauce
Pork marinade:
- 1 tsp Sugar
- 1 tsp Cornstarch
- ½ tsp Salt
- 1 tsp Light soy sauce
- 1 tbsp Water
- 1 tsp Oil
Instructions
- If using dried shitake mushrooms, soak for 3 hours to rehydrate. Slice into shreds and marinade with ½ tsp sugar, ½ tsp cornstarch and 1 tsp light soy sauce. Set aside
- Slice pork into shreds or slices and marinate with 1 tsp sugar, 1 tsp cornstarch, ½ tsp salt, 1 tsp light soy sauce, 1 tbsp water. Mix the pork in one direction until all the water has been absorbed. Add 1 tsp oil and mix again. Set aside
- Soak rice cakes in water for 10 minutes to separate. If using dried rice cakes, follow soaking instructions on the package. After 10 minutes, dry in a colander and set aside
- Wash napa cabbage and cut into 2 cm wide pieces. Set aside
- Heat your wok to high, add 2 tbsp oil and add the pork into the wok in a single layer. Do not stir the pork for 1 minute
- Flip the pork over to the other side. Start stir-frying and mixing after 30 seconds. Stir-fry until the pork is done and lower temperature of the stove. Remove the pork from heat but leave the oil in the wok.
- Turn the heat up to high and add 1 tbsp oil.
- Add shitake mushroom and stir-fry until golden.
- Add cabbage. Stir-fry for 2 minutes
- Add Shaoxing wine to the outer rim of the wok. Stir-fry to mix
- Add rice cakes to the wok and stir-fry for another 2 minutes. Try to separate the rice cakes while you stir-fry
- Add 1 tsp light soy sauce, 1 tbsp dark soy sauce, and 1 tbsp oyster sauce. Stir-fry to mix
- Add ½ cup water, mix well and cover the wok with lid. Turn heat down to medium and let it cook for 4 minutes
- Add the pork into the wok and stir well
- After 4 minutes, stir to prevent the rice cakes from sticking to the wok. Cover again and wait for another 4 minutes
- Since all rice cakes will vary in braising time, you will need to try a piece to see if it’s done. If it’s still quite chewy, repeat step 14. If there is not enough water, add more
- Taste to make any necessary adjustments
For your reference, the Korean rice cakes I used took 10 minutes to braise - If the rice cake is done, but too wet, turn up the heat and stir-fry until the liquid evaporates and thickens
The consistency should be slightly wet and not too saucy - Serve
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