Shanghai Braised Rice Cakes (Nian Gao)

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The magic happens in the final simmering when the starch from the rice cakes combine with the liquid cooked out of the cabbage to create a velvety, luscious sauce that coats everything. This easy one-pot meal is total comfort food. Utterly delicious and satisfying!

Even though I use the word "braised" in the title which may imply a long cooking time, it is only braised for 20-25 minutes. It isn’t surprising that this recipe was originally shared as one of the very first recipes on this blog because it is an enduring recipe that I make over and over. The combination of napa cabbage, shiitake mushrooms and pork is what I always consider the "Shanghai flavor trifecta", a combo that is somehow more than the sum of its parts and used in a handful of very popular Shanghai-nese classics.  

I get many DMs on Instagram from readers who have made this recipe and have since incorporated it into their comfort food repertoire. It makes me so happy. I’d love to know what you think of this recipe too! Or if you have any questions I haven’t answered in this post, shoot it to me in the comments. I’m always happy to help.

Eat well + be well,

Sonia x

🎥 Watch video for Shanghai Braised Rice Cakes:

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》SHANGHAI BOK CHOY VEGETABLE RICE

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》SHANGHAI DUMPLINGS

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Note: The key to preventing the rice cakes from sticking to the pot is to layer them in last, on top of everything else to they do not touch the pot during braising. They get incorporated at the end in a final stir just before serving.

Tips and FAQs

1. Use ground pork as a shortcut:

I started using ground pork instead of having to cut down a piece of pork. It is not traditional but saves a TON of time and most importantly, tastes just as amazing. In fact, my family prefers the mouthfeel of ground pork now. Win-win! When cooking this dish with ground pork, you can skip the marinade step and sauté it right in the pot and add the marinade ingredients as you brown it to save more time.

2. What are Rice Cakes (年糕 or “nian gao”):

Rice Cakes are made from white rice (sometimes brown rice) pounded and formed into thin discs or small logs. They are satisfyingly chewy. Source them from Chinese or Korean grocery stores. They are usually vacuum packed, in dried or frozen form. I buy the frozen sliced discs and keep a couple of packs in my freezer. They should be pre-soaked for at least 30 minutes up to several hours to cook more evenly and quickly.

3. What is Shaoxing wine and what to do if I don’t have it?

It is an amber-hued Chinese cooking rice wine that adds depth and complexity to stir-fries and sauces. Famously from Shaoxing, China but there are versions made outside Shaoxing as well – I often get a Taiwanese “Shaohsing Wine”. Generally inexpensive ($10 give or take) so grab the most expensive bottle. In this recipe, only 1 tablespoon is used to add aroma so it’s not a big deal to omit if you don’t have it in your pantry.

4. There’s a lot of napa cabbage!

My recipe calls for a shocking amount of cabbage: four to five pounds! If you order this dish in a restaurant, the amount of cabbage or other vegetables would be a fraction of that. I love pushing the amount of cabbage to the extreme in this dish to make it healthier and simply because we love the taste of napa cabbage. During cooking, it will seem impossible to fit this much into the dish, but napa cabbage contains a ton of water so it wilts down significantly during cooking. For 4-5 pounds of napa cabbage, look for either the massive ones sold at Korean markets, or more likely 2 smaller ones typically sold at conventional grocery stores.

5. I didn’t have that much cabbage and the dish turned out less saucy

Napa cabbage is very watery and is relied upon to release its liquid during cooking to create that wonderful velvety sauce! If you cut down the amount significantly, add some liquid back (broth or water) before the final cover and braise step. I’d say add at least 1 cup of liquid.

6. Can I make this with ground chicken (or turkey)?

Yes you can! If your ground chicken/turkey is on the drier side, you may want to add a drizzle of oil to the marinade to add some moisture.

7. Can I make this meatless?

Absolutely. I make a meatless version often too! To add back some more heartiness and bulk, add more shiitake mushrooms and/or add king oyster mushrooms which have a nice “meaty” feel when hand-shredded or sliced. I suggest browning them first to maximize flavours.

8. Reheat:

The rice cakes gets a bit mushier and less saucy as the liquid gets absorbed therefore this dish is at its peak deliciousness when enjoyed immediately. If reheat is needed, it is best done in the microwave.

7. Gluten-free:

Sub soy sauce with tamara for a gluten-free meal.

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Shanghai Braised Rice Cakes with Napa Cabbage, Shiitake and Pork

Yield: 4

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Braised Rice Cakes with Napa Cabbage, Shiitake and Pork

This is an easy one-pot meal that is also total comfort food. The magic happens in the final simmering when the starches released from the rice cakes combine with the liquid cooked out of the cabbage to create a velvety, luscious sauce. Utterly delicious and satisfying!

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Cook modePrevent screen from turning off

Ingredients

For the pork:

• 1 lb pork tenderloin or pork shoulder OR 1 lb ground pork – see head note 1 above)
• 2 tbsp tamari for gluten free or light soy sauce
• 1 tsp kosher salt

For the Braised Rice Cakes:

• 6-8 shiitake mushrooms, fresh OR reconstituted if dehydrated
• 1 pkg (~700g) rice cake slices, frozen or dried vacuum packed (note 2)
• 4-5 lbs Napa cabbage (note 3)
• Salt, to taste
• Tamari or soy sauce, to taste
• Neutral oil for sautéing

For serving:

• Additional soy sauce or Bragg’s liquid soy seasoning (our family favourite)
• Chinese chili oil

Instructions

1. Prepare the shiitake mushrooms: If using dehydrated shiitake mushrooms, snap off stems (keep for making broth) and place in bowl. Add enough hot water to fully cover and allow them to reconstitute at least 1-2 hours, or until centers are fully hydrated and no longer opaque when cut. Since dried shiitake mushrooms can range significantly in size, it could take several hours for really larger ones. Using hot water rather than cool water speeds up the process. But ideally, you can also soak them in room temperature water overnight. Slice the fresh or reconstituted shiitake mushrooms thinly.
2. Pre-soak rice cakes: Place rice cakes in large bowl and fill with enough tap water to cover. Soak at room temperature for several hours (or minimum 30 minutes). Soaked rice cakes cook more evenly and quickly.
3. Prepare pork tenderloin (skip if using ground pork): Cut pork tenderloin or shoulder into "strips". Do this by first cutting i thin slices about 1/4" thick, and then cutting each slice lengthwise into several strips also about 1/4" thick. Depending how bulky your piece of pork is (such as a piece of pork shoulder might be), you may have to first cut it down into thinner "logs" (~1.5" thick) before beginning. Do this lengthwise along the natural grain of the muscle if you can. Even though my personal preference is pork strips in this dish, you may also leave them in slices if you want to save time, in which case slice them super thin. Place pork in a bowl and combine with marinade ingredients. Set it aside at room temperature.
4. Prepare napa cabbage: Cut crosswise into strips - the leafy parts about 2" thick and the firm white stems about 1" thick. If you napa is particularly massive, you may want to cut it lengthwise down the middle into halves or quarters first. Soak in the water for 5-10 minutes, then drain and rinse thoroughly. Keep it in a large colander (or two -- that's a lot of cabbage!) to drain off excess water while you proceed.
5. Brown the pork: Heat a large Dutch oven (at least 5.5 quart) or heavy-bottomed pot or wok over medium to medium-high heat. The pot must be large enough to hold everything eventually, keeping in mind the napa cabbage will cook down significantly. When the pot is thoroughly heated, add a tablespoon of oil and sauté marinaded pork tenderloin until just browned. (If using ground pork, sauté the ground pork first then season with the “marinade” ingredients just before scooping them out). Remove browned pork and set aside.
6. Sauté cabbage: Add a drizzle more oil and sauté the napa cabbage, starting with the stem pieces first. This recipe uses a lot of napa cabbage so you may need to do add them in batches, each time letting some cook down enough to make room before adding another. Make sure to season with salt with every addition to ensure cabbage is not bland. It will seem impossible to squeeze all of it in, but have faith they cook down a lot. No need to add more oil between batches. Lower heat as needed.
7. Once all of the cabbage is in, you can put the lid on to speed up the cooking so as to wilt them down a little until it’s more manageable for stirring. Push some of the cabbage up the side of the pot to create a little “wall” all the way around – this will prevent rice cakes from sticking to the sides later. Add back the pork and sliced shiitake mushrooms. Sprinkle a little salt over the mushroom layer. Drain the rice cakes and pile them on top, just inside your cabbage “wall”. Do NOT mix. We don't want the rice cakes touching the bottom or sides of the pot, or else they will stick during braising. Season rice cakes with salt, moving them around a little to ensure they’re all well-seasoned.
8. Braise 20-25 minutes: Cover and reduce heat to a steady simmer and braise for 20-25 minutes or until rice cakes are cooked through. They should be soft all the way through, but still chewy. If required, put the lid back on (without stirring) and braise a little longer. Avoid overcooking the rice cakes which can become mushy. Once done, stir well to distribute evenly. There should be a nice velvety sauce created by the starch from the rice cakes and the cabbage liquid. That's my favorite part!
9. Final seasoning to taste: Season with salt, soy sauce and/or Bragg’s liquid soy seasoning. Serve immediately, preferably with Chinese chili oil. Enjoy!

Nutrition Facts

Calories

459

Fat

32 g

Sat. Fat

10 g

Carbs

19 g

Fiber

7 g

Net carbs

12 g

Sugar

8 g

Protein

27 g

Sodium

1496 mg

Cholesterol

82 mg

Disclaimer: nutritional information is auto-generated and should be used as an approximation.

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This recipe was original shared in 2017 but has been updated in 2022 with new images, additional instructions and small tweaks to make it even better than before!