When I first discovered the vibrant flavors of Shanghai, it felt like unearthing an exquisite treasure buried beneath layers of everyday dishes. Imagine the serene streets of that bustling city, the air fragrant with the sizzling of fresh ingredients coming together in harmony. This Shanghai Rice Cake Stir-fry with Shepherd’s Purse captures that very essence, bringing the comforts of home cooking right to your table. With its chewy rice cakes, tender chicken, and the unique addition of Shepherd’s Purse—a beloved green in Chinese cuisine—this dish offers a delightful burst of flavor and texture that’s satisfying yet refreshing. It’s an ideal solution for those hectic weeknights when you crave a wholesome meal without the fuss, ready in just 25 minutes. Let’s gather our ingredients and embark on a culinary adventure that transcends takeout, turning simple ingredients into a masterpiece!
Why will you love Shanghai Rice Cake Stir-fry?
Unmatched ease: This recipe is incredibly simple, requiring just 25 minutes from start to finish, making it perfect for busy weeknights.
Flavor explosion: The combination of tender chicken, chewy rice cakes, and the unique, fragrant taste of Shepherd’s Purse creates a delightful taste experience.
Versatile options: Feel free to substitute chicken with tofu or pork and swap Shepherd’s Purse for any greens you have on hand, such as spinach or kale.
Healthy and hearty: Each serving is balanced with protein and carbohydrates, ensuring every bite is both nourishing and satisfying.
Impressive appeal: Serve this vibrant dish to family or guests, and watch their eyes light up as they enjoy a taste of authentic Shanghai cuisine.
Shanghai Rice Cake Stir-fry Ingredients
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For the Chicken
Chicken Breast (6 oz.) – Provides protein and structure; can substitute with pork or tofu for a different flavor profile.
Cornstarch (1 tsp) – Used for marinating the chicken to create a tender texture.
Shaoxing Wine (1 tsp) – Adds depth of flavor; can substitute with dry sherry if unavailable.
Sesame Oil (½ tsp + 1 tsp) – Enhances aroma and richness; used for marination and stir-fry.
White Pepper (1/8 tsp + ¼ tsp) – Adds a mild heat; preferred for its subtlety in Chinese cooking.
Salt (¼ tsp + 1/3 tsp) – Essential for balancing flavors; adjust to taste.
Oil (2 tbsp) – Used for stir-frying; vegetable or peanut oil suggested for high heat. -
For the Stir-fry
Frozen Shepherd’s Purse (1/3 lb.) – Provides unique flavor and texture; fresh spinach can be used as a substitute if frozen is unavailable.
Rice Cakes (12 oz.) – The central ingredient, chewy in texture; ensure they are thawed and rinsed before use.
Water or Chicken Stock (½ cup) – To steam the rice cakes and enhance flavor.
This Shanghai Rice Cake Stir-fry promises a delightful culinary experience that brings comfort and joy to your dining table.
How to Make Shanghai Rice Cake Stir-fry
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Marinate Chicken: In a bowl, combine the chicken breast, cornstarch, Shaoxing wine, sesame oil, white pepper, and salt. Let it sit for about 10 minutes to absorb all those wonderful flavors.
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Prepare Ingredients: While the chicken marinates, wash and finely chop the frozen Shepherd’s Purse or substitute spinach. This will ensure even cooking and a burst of fresh taste in every bite!
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Heat Oil: In a wok, heat vegetable or peanut oil over high heat until shimmering. This step is crucial for achieving that perfect stir-fry texture and sear on your chicken.
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Cook Chicken: Add the marinated chicken into the hot wok. Stir-fry it for about 3-4 minutes or until it turns opaque and begins to develop a lovely golden-brown exterior.
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Add Greens: Gently stir in the chopped Shepherd’s Purse (or spinach), along with an additional pinch of salt, a sprinkle of white pepper, and a splash of sesame oil. Stir-fry this mixture for about 30 seconds to retain the vibrant color and freshness of the greens.
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Combine Rice Cakes: Carefully place the thawed and rinsed rice cakes on top of the chicken and greens without allowing them to touch the wok directly. Add the water or chicken stock to create steam for cooking.
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Cover & Cook: Cover the wok with a lid and steam for about 2-3 minutes, allowing the rice cakes to soften. Once softened, mix everything well for a harmonious blend of flavors, and serve immediately!
Optional: Garnish with a sprinkle of sesame seeds for an added crunch and visual appeal.
Exact quantities are listed in the recipe card below.
Shanghai Rice Cake Stir-fry Variations
Feel free to get creative with this recipe and make it your own with these delightful twists!
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Vegetarian: Swap chicken with tofu for a protein-rich vegetarian option that soaks up all the wonderful flavors. Silken tofu can add a creamy texture.
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Pork Alternative: Substitute chicken with pork for a slightly richer, savory taste. Thinly sliced pork tenderloin works beautifully in this stir-fry.
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Flavor Boost: Add a splash of soy sauce or Oyster sauce during the cooking process for an umami punch that elevates the dish beyond the ordinary.
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Different Greens: If you can’t find Shepherd’s Purse, try napa cabbage or bok choy; their mild flavors complement the other ingredients spectacularly. Chop them finely for even cooking.
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Spice it Up: For an extra kick, toss in some red pepper flakes or fresh chili slices when you add the greens. A little heat goes a long way in amplifying flavor!
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Nutty Flavor: Drizzle a small amount of peanut oil or add crushed peanuts as a garnish for a lovely nutty layer and crunch, making the dish even more delightful.
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Broth Enrichment: Instead of water, use chicken stock or vegetable broth for an added depth of flavor that makes each bite unforgettable.
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Texture Twist: For a fun crunch, try tossing in some water chestnuts or crispy fried shallots just before serving; these elements will add a wonderful contrast to the chewy rice cakes.
Storage Tips for Shanghai Rice Cake Stir-fry
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Fridge: Store leftovers in an airtight container in the fridge for up to 2 days. This will help keep the flavors intact while maintaining freshness.
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Freezer: You can freeze the Shanghai Rice Cake Stir-fry for up to 1 month. Portion it in freezer-safe containers, ensuring there’s enough space for expansion.
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Reheating: When ready to enjoy, reheat in a skillet over low heat, adding a splash of water or broth to restore moisture. Stir gently until heated through, preserving the chewy texture of the rice cakes.
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Best Fresh: For optimal flavor and texture, it’s recommended to consume the stir-fry fresh, but with these tips, you can enjoy your leftovers without losing the comforting essence!
Expert Tips for Shanghai Rice Cake Stir-fry
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Wok Temperature: Ensure your wok is hot enough before adding the chicken; this prevents steaming and allows for the perfect sear on the meat.
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Vibrant Greens: Do not overcook the Shepherd’s Purse or spinach; aim for a bright color and freshness. This not only preserves nutrients but also enhances visual appeal.
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Rice Cake Prep: Always thaw and rinse rice cakes before using; this prevents them from clumping and ensures they absorb all the flavors in the Shanghai Rice Cake Stir-fry.
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Flavor Variations: Feel free to adjust seasonings based on your preference; taste as you go to create a balance that suits your palate.
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Rest and Serve: Let everything sit for a minute after mixing; this helps the flavors meld together beautifully before serving.
Make Ahead Options
These Shanghai Rice Cake Stir-fry with Shepherd’s Purse are ideal for meal prep! You can marinate the chicken and chop the greens up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain their freshness. Additionally, the thawed rice cakes can be kept in the fridge for up to 3 days if sealed properly. When you’re ready to serve, simply stir-fry the marinated chicken in a hot wok, add in the prepped shepherd’s purse, and then top with the rice cakes and steam for a quick 2-3 minutes. This strategic meal prep technique saves time while ensuring that every bite remains just as delicious as if it were freshly made!
What to Serve with Shanghai Rice Cake Stir-fry?
To create a complete meal experience, consider these delightful pairings that will balance the flavors and textures of your dish.
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Crusty French Bread: A warm, crusty bread is perfect for soaking up the savory sauce, making every bite satisfying.
Pair it with a garlic herb butter spread for an extra flavor boost. There’s something comforting about the combination of soft rice cakes and crusty bread! -
Bright Cucumber Salad: A crisp, refreshing salad of thinly sliced cucumbers dressed with rice vinegar and sesame oil complements the warm stir-fry beautifully.
This adds a lovely crunch and a hint of sweetness, enhancing the overall dining experience. -
Steamed Bok Choy: This lightly steamed vegetable adds a slightly sweet and earthy note that balances the dish.
Its delicate leaves contrast beautifully with the chewy rice cakes, making each bite feel light and fresh. -
Pickled Vegetables: Serve a side of tangy pickled vegetables for a crunchy contrast.
The acidity brightens the palate and cuts through the richness of the chicken and sesame, making every mouthful a delightful exploration of flavors. -
Chili Oil Drizzle: For those who enjoy a kick, offer a drizzle of chili oil on the side.
This adds heat and extra depth, elevating the stir-fry to a new flavor level while catering to those who crave spice. -
Green Tea: Pair your meal with a warm cup of green tea to cleanse the palate.
Its earthy undertones beautifully complement the dish’s flavors while offering a soothing experience. -
Mango Sorbet: For dessert, a light and refreshing mango sorbet will cleanse the palate after the savory stir-fry.
Its fruity sweetness perfectly contrasts the flavors of your meal, leaving you with a delightful sweet finish.
Shanghai Rice Cake Stir-fry with Shepherd’s Purse Recipe FAQs
What should I look for when selecting Shepherd’s Purse?
Absolutely! When selecting Shepherd’s Purse, look for vibrant green leaves that are crisp and free of dark spots. Freshness is key; avoid those with wilted or yellowing leaves as they won’t have the same delightful flavor.
How do I store leftover Shanghai Rice Cake Stir-fry?
Very simple! Store any leftovers in an airtight container in the fridge for up to 2 days. Make sure they are sealed tightly to lock in the flavors and moisture. When you’re ready to reheat, just warm them up gently on the stove to prevent the rice cakes from becoming too soft.
Can I freeze Shanghai Rice Cake Stir-fry? How?
Absolutely, you can! To freeze, portion the stir-fry into freezer-safe containers, allowing some room for expansion. It can be stored for up to 1 month. When you’re ready to enjoy, let it thaw overnight in the fridge, then reheat in a skillet with a splash of water or broth on low heat. This keeps those beautiful rice cakes chewy!
What if my rice cakes are sticky or clumpy when cooking?
Oh, no worries! If your rice cakes are sticky, it’s likely because they weren’t rinsed well or were not completely thawed. Make sure to thaw them in advance and rinse them in cold water to remove excess starch before adding them to the stir-fry. This will help separate them for a smoother cooking experience.
Are there any dietary considerations I should be aware of with this recipe?
Yes, indeed! For those with allergies, ensure that the sesame oil is suitable for your diet. If you’re cooking for pets, it’s best to avoid giving them any dishes made with chicken, wine, or any seasonings. Always check ingredient labels if you’re uncertain, and feel free to swap out items to suit your dietary needs, like using tofu instead of chicken for a vegetarian option.
What if I can’t find Shepherd’s Purse? What can I substitute?
Very versatile! If you can’t find Shepherd’s Purse, fresh spinach is an excellent alternative. You could also use napa cabbage or kale as they provide a similar texture and flavor profile. Just chop them finely and stir-fry them as you would the Shepherd’s Purse for a delightful result!
These Shanghai Rice Cake Stir-fry with Shepherd’s Purse Recipe FAQs aim to make your cooking experience smoother and more enjoyable!
Savory Shanghai Rice Cake Stir-fry w/ Shepherd’s Purse Bliss
Ingredients
Equipment
Method
- Marinate Chicken: In a bowl, combine the chicken breast, cornstarch, Shaoxing wine, sesame oil, white pepper, and salt. Let it sit for about 10 minutes to absorb all those wonderful flavors.
- Prepare Ingredients: While the chicken marinates, wash and finely chop the frozen Shepherd's Purse or substitute spinach.
- Heat Oil: In a wok, heat vegetable or peanut oil over high heat until shimmering.
- Cook Chicken: Add the marinated chicken into the hot wok. Stir-fry it for about 3-4 minutes or until it turns opaque and begins to develop a lovely golden-brown exterior.
- Add Greens: Gently stir in the chopped Shepherd’s Purse (or spinach), along with an additional pinch of salt, a sprinkle of white pepper, and a splash of sesame oil. Stir-fry this mixture for about 30 seconds.
- Combine Rice Cakes: Carefully place the thawed and rinsed rice cakes on top of the chicken and greens. Add the water or chicken stock to create steam for cooking.
- Cover & Cook: Cover the wok with a lid and steam for about 2-3 minutes, allowing the rice cakes to soften. Once softened, mix everything well and serve immediately!