New Year Rice Cake and Mushroom Stir Fry Recipe

This New Year Rice Cake and Mushroom Stir Fry is a dish that always brings back memories of the vibrant, bustling kitchens during the Lunar New Year. I remember the air being filled with the sounds of laughter and the rhythmic chopping of vegetables as my friends and family gathered to prepare the holiday feast. Rice cakes, or “nian gao,” are such a significant part of the celebration because they symbolise growth and progress for the year ahead, making every bite feel like a little wish for good luck.

What I love most about this recipe is the incredible variety of textures. You have the soft, almost bouncy chew of the rice cakes paired with the earthy, meaty bite of the shiitake and shimeiji mushrooms. I used to be intimidated by rice cakes, but I quickly learned that the secret is letting them simmer in a rich, savoury sauce. This allows them to soak up all those wonderful flavours from the soy sauce, oyster sauce, and Xiao Xing wine until they are perfectly tender.

The addition of fresh bamboo shoots and leafy greens like choi sum adds a lovely brightness that balances out the deep, umami notes of the mushrooms. It is a hearty, vegetarian-friendly dish that feels incredibly substantial without being heavy. I often find myself making this long after the New Year celebrations have ended, simply because it is so comforting and satisfying.

It has become one of my favourite ways to welcome a fresh start or just enjoy a cosy night in. When you see those glossy, sauce-coated rice cakes steaming in the wok, you know you are in for a treat. It is a beautiful celebration of flavour and tradition in every bowl!

New Year Rice Cake and Mushroom Stir Fry Recipe

This New Year rice cake and mushroom stir fry is a comforting dish traditionally enjoyed during Lunar New Year, where rice cakes symbolize prosperity and longevity. It is a recipe I return to every year because it is simple, nourishing, and full of earthy flavours from mushrooms and fresh greens. It works beautifully as a vegetarian main or as part of a shared festive spread.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2 people

Course: Lunch, Main Course

Cuisine: Chinese

Ingredients Method Video Notes

Ingredients

  

Main Ingredients:

• 100 gram chilled ready-to-use rice cakes or dried rice cakes soaked in water for at least 1 hour
• 100 gram Chinese leaf washed and chopped
• 8 dried shiitake mushrooms soaked until softened and sliced
• 100 gram fresh bamboo shoots finely sliced
• 100 gram brown shimeji mushrooms
• 150 gram choi sum cut into approximately 3-inch lengths
• 3 cloves garlic finely diced
• 1 tsp roasted white sesame seeds for garnish (optional)
• 2 tbsp cooking oil

Sauce Ingredients:

• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1/4 tsp white pepper
• 1/4 tsp salt
• 1 tsp sugar
• 50 ml cold water

Method

 

Prepare the sauce:

1. Mix all sauce ingredients in a bowl until well combined. Set aside.

Stir-fry the aromatics and vegetables:

1. Heat a wok or pan over medium heat and add oil. Once hot, add garlic and stir-fry gently for 1 minute without browning. Add all vegetables and stir-fry for 1 minute.

Add rice cakes and sauce:

1. Add the rice cakes and prepared sauce to the pan. Stir gently, then cover and allow to simmer for 2 to 3 minutes until the rice cakes are soft and coated in sauce.

Serve:

1. Transfer to a serving plate and garnish with roasted sesame seeds if using.

Video

Notes

• If using dried rice cakes, ensure they are fully softened before cooking.
• Add a splash of water if the sauce reduces too quickly.
• This dish pairs well with other Lunar New Year dishes or as a light vegetarian main.