Shanghainese pan fried rice cake 上海炒年糕. Everybody says her stir fried Shanghainese rice cake is superbly delicious😊 But why would she fail this time?!😰 "an old cat burns its whiskers? Calling all Shanghainese living in Hong Kong, Kowloon and the New Territories - Where are the good Shanghainese grocery stores? Stir-Fried Sticky Rice Cakes (Nian Gao) 炒年糕.

Follow the step by step recipe to learn how to cook this delicious dish. I admit that my limited knowledge on Shanghainese food does not make me a creditable person to write about this topic. These rice cakes are cooked with leftover Japanese steamed rice. You can have Shanghainese pan fried rice cake 上海炒年糕 using 9 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Shanghainese pan fried rice cake 上海炒年糕

It's 1 pack of rice cakes.
Prepare of chinese baby cabbage.
Prepare 3 of chinese mushrooms.
It's of Oil.
You need of Chinese dark & light soya sauce.
Prepare 150 g of shredded pork slice.
You need 1 tsp of corn starch.
Prepare 1 of capful of shaohing wine.
You need 1/2 tsp of salt.

It's simple but makes a great snack or a delicious side dish. This recipe uses these pan-fried rice cakes and tops them with chipotle mayonnaise and raw scallop. You then paint them with a thin glaze of a soy-honey mixture not exactly. Shanghai Style Stir-Fried Rice Cake (素上海炒年糕).

Shanghainese pan fried rice cake 上海炒年糕 instructions

Cut pork into shreds (pick cheap lean cuts with less fat since this only cost $10hkd ~ less than $2usd).
Add 1 tsp light soya sauce, 1/2 of oil and 3/4 tsp of corn starch & shaohing wine. Mix and put it a side. 15 mins marinating (we dont use salt since will make meat tough and chewy).
Like before soak 30 mins before cutting.
Pick 3 average size chinese mushrooms.
Soak in cold water for 1hr or if in a rush like me use boiled hot water and soak for 15mins until soft. (if have time soak in cold water since if hot water mushroom is less tasty).
Can drain cabbage n cut shreds (throw ends).
Please remember to cut out the stems. The soaked mushroom water u can save them for udon soup base (just add little salt and chicken powder 1tsp and 150ml water, boiled together) or for other cooking purposes (max. 3 days in fridge).
Slice mushroom n set aside to drain (if mushrooms hard soak longer).
This is the rice cake called 年糕 u can buy them anywhere in chinese markets. Make sure pick ones that doesnt have plastic taste coz some brands suxs!.
Before cooking it make sure u separate them or gonna stick together like mad..
Mid heat, 1tsp of oil heat pan for a min and then fry pork until 80% then take it out. (just toss and turn them and dont burn :).
Same pan without washing throw all veg n mushroom in "high" heat 1/2 tsp salt for 2 to 3 mins and take out (refer to my earlier receipe "pan fry baby cabbage" if needed to learn the techiques).
Wash pan or if lazy like me just wipe it with a cloth or paper towel.
Mid high heat add at least 2 spoonful of oil then place rice cake in. (please note they will stick together when pan frying so must keep on turn and toss them around) i prefer non stick pans or its gonna be a nightmare 😖 / or u need to add more oil to normal pans.
After 1 min add 1 spoonful of dark soya sauce. quickly stir them (some might look burnt but dont worry just make sure all covered in sauce).
Add all pork and veg into the pan and stir for 2~3 mins. Ideal colour of the dish is a mid light brown colour just add little dark soya sauce if needed. Taste rice cake if it is soft then its Done!.
This dish i used bak choy last time. Traditional uses cabbage only. Besides these two type of veg i would not prefer others since gonna go weird. Enjoy!.

Traditional Shanghai style stir-fried rice cake is made with pork and napa cabbage. Pan-Fried Pork Buns (Sheng Jian Bao, 生煎包). Shanghai Rice Cake Stir-fry (Shanghai Chao Nian Gao, 上海炒年糕). You will find this towards the end of the Shanghainese restaurant menus, where the rice, noodles, and dumplings are. Shanghainese Egg and Vegetables Fried Rice with Pork Chop 上海豬扒菜香炒饭.