Shanghai Rice Cake Stir-fry w/ Shepherd's Purse
Prep time
Cook time
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This Shanghai rice cake stir-fry is an absolute classic--chopped Shepherd's purse, chicken (or pork), and chewy rice cakes in a flavorful sauce. Check out this classic Shanghai rice cake stir-fry recipe!
Recipe type: Noodles and Pasta
Cuisine: Chinese
Serves: 4 servings
To marinate the chicken:
  • 6 oz. chicken breast, cut into very small, thin strips
  • 1 teaspoon cornstarch
  • 1 teaspoon shaoxing wine
  • ½ teaspoon sesame oil
  • ⅛ teaspoon white pepper
  • ¼ teaspoon salt
For the rest of the dish:
  • 2 tablespoons oil
  • ⅓ lb. frozen shepherd’s purse, washed, liquid squeezed out, and finely chopped (can be substituted w/ ⅓ lb fresh spinach, finely chopped)
  • ⅓ teaspoon salt, or to taste
  • ¼ teaspoon white pepper
  • 1 teaspoon sesame oil
  • 12 oz. sticky rice cakes, thawed, rinsed
  • ½ cup water or chicken stock
  1. Combine the chicken and marinade ingredients in a bowl and set aside. Prepare the rest of your ingredients.
  2. When you're ready to cook, heat the oil in a wok over high heat. Stir-fry the chicken until opaque. Add the shepherd’s purse (or spinach), salt, white pepper, and sesame oil. Stir-fry for 30 seconds. Add the rice cakes on top of the meat and veg (the rice cakes shouldn't be directly touching the surface of the wok), along with the water or chicken stock.
  3. Cover the wok and let it cook for 2-3 minutes (not too long, or the greens will turn yellow and the rice cakes will be soggy). Once the rice cakes have softened, mix everything together and serve immediately.
Recipe by The Woks of Life at