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Chinese Rice Cake Stir-Fry Recipe

This savory Chinese rice cake stir-fry is a nostalgic dish packed with chewy rice cakes, tender pork, and aromatic scallions. It's a flavorful and satisfying food recipe that’s perfect for quick weeknight meals and delivers a comforting balance of textures.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine Chinese
Servings 4

Equipment

  • Wok or large skillet
  • Mixing bowls
  • Wok spatula or wooden spoon

Ingredients
  

For the Pork:

  • 6 ounces boneless pork shoulder, butt, or loin thinly sliced
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon neutral oil
  • 1 teaspoon oyster sauce

For the Sauce:

  • ½ cup water
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • ¼ teaspoon sugar
  • ⅛ teaspoon white pepper powder

For the Rest of the Dish:

  • 2 tablespoons neutral oil
  • 2 ½-inch-thick slices fresh ginger
  • 8 scallions white and green parts separated and diagonally sliced into 2-inch pieces
  • 1 tablespoon Shaoxing wine
  • 1 pound Chinese rice cakes preferably oval

Instructions
 

  • Marinate the Pork: In a bowl, combine the sliced pork with water, cornstarch, Shaoxing wine, oil, and oyster sauce. Mix thoroughly and let it marinate for 20 minutes.
  • Mix the Sauce: In a small bowl, stir together the water, oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Set aside.
  • Start Cooking: Heat a wok over high heat until it's just starting to smoke. Add 1 tablespoon of neutral oil, swirl to coat, and toss in the marinated pork. Stir-fry quickly until the pork just loses its pink color, around 1 minute. Transfer to a plate and keep nearby.
  • Sauté Aromatics: Lower the heat to medium. Add the remaining tablespoon of oil along with the ginger slices and the white sections of the scallions. Stir-fry for about 30 seconds, just until the scallions are starting to brown and the ginger is fragrant.
  • Combine Ingredients: Turn the heat up to high. Pour in the Shaoxing wine and let it bubble for 15 seconds. Add the rice cakes, prepared sauce, and the cooked pork back into the wok. Stir constantly for about 30 seconds, making sure the sauce is coating everything evenly and the rice cakes aren't sticking.
  • Simmer: Lower the heat to medium-low, cover the wok, and let the rice cakes cook for 2 minutes to finish softening. They should be tender yet chewy.
  • Finish and Serve: Remove the lid, raise the heat to high again, and stir in the green scallion tops. Stir-fry briefly until there’s just a little sauce left in the pan—about 1 more minute. Serve immediately.

Notes

  • Frozen rice cakes can be used directly without thawing.
  • Dried rice cakes must be soaked overnight in water before cooking. After soaking, they can be stored submerged in the fridge for up to a week.
  • You can substitute pork with chicken or tofu for different protein options.
  • Feel free to toss in vegetables like napa cabbage or bok choy for added texture.
Keyword chewy rice cake stir-fry, Chinese food recipes, Chinese new year recipes, easy Chinese stir-fry, pork rice cake recipe, quick Chinese dinner, savory Asian rice cakes
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