Shanghai-Style Rice Cakes with Chicken Sausage

Name: Shanghai-Style Rice Cakes with Chicken Sausage
Prep time: 10
Cook time: 15
Total time: 25
Yield: 1
Ingredients: 16-ounce package frozen Chinese rice cakes (thin oval rice cakes); oyster sauce; soy sauce; Chinese black vinegar; Shaoxing wine; sesame oil; sugar; white pepper; neutral oil, divided; package The Sausage Project Classic Roasted Chicken Sausage, sliced on the bias into ovals; cloves garlic, minced; minced ginger; shiitake mushrooms, sliced; scallions, sliced; heads baby bok choy, sliced; Napa cabbage, sliced; water

Prep Time: 10 min | Cook Time: 15 min | Servings: 1

Asian

Classic Roasted

Chewy is a texture that often gets the short end of the stick. Crispy might get all the glory, but chewiness lets you slow down and savor every bite—and rice cakes are built for that kind of experience.

This Shanghai-style favorite puts bouncy, ultra-chewy rice cakes front and center, where the symbolically rich little ovals soak up a simple yet deeply savory sauce while still holding their bite. Paired with juicy Classic Roasted Chicken Sausage and crisp greens, this dish is fast, deeply comforting, and just different enough from your usual noodle night to feel like discovering the perfect bite at a night market—then taking your time to enjoy it.

See Recipe

SERVING MULTIPLIER:

Ingredients

Rice Cakes

1 16-ounce package frozen Chinese rice cakes (thin oval rice cakes)

Sauce

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 tablespoon Chinese black vinegar

1 tablespoon Shaoxing wine

1 teaspoon sesame oil

½ teaspoon sugar

¼ teaspoon white pepper

Sausage and Veggies

3 tablespoons neutral oil, divided

1 package The Sausage Project Classic Roasted Chicken Sausage, sliced on the bias into ovals

4 cloves garlic, minced

1 tablespoon minced ginger

4 shiitake mushrooms, sliced

4 scallions, sliced

4 heads baby bok choy, sliced

1 cup Napa cabbage, sliced

½ cup water

Instructions

Prep Time: 10 min | Cook Time: 15 min | Servings: 1

Prep the rice cakes: Add the rice cakes to a bowl and rinse with cold water, separating any that are stuck together. Set aside.

Make the sauce: In a small bowl, combine the oyster sauce, soy sauce, black vinegar, Shaoxing wine, sesame oil, sugar, and white pepper. Set aside.

Brown the sausage: Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Add the sausage and cook, stirring, for about 4 minutes until browned and lightly crisp. Transfer to a bowl and set aside.

Cook the vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the garlic, ginger, and scallions and cook for about 1 minute, until fragrant. Add the mushrooms, bok choy, and Napa cabbage and cook some more, stirring until the greens begin to wilt, about 2 minutes.

Steam and finish: Add the rice cakes to the skillet, then pour in the water. Cover and reduce the heat to medium. Let the rice cakes and vegetables steam for about 4 minutes, until the rice cakes are tender and most of the liquid has cooked off. Uncover, pour in the sauce, and return the sausage to the skillet. Cook, stirring, for 2–3 minutes, until the sauce reduces and coats everything in a glossy finish.