This stir-fry of Chinese rice cakes with mixed vegetables is colorful, satisfying, and happens to be vegan and vegetarian.
Rice cakes are called niángāo in Mandarin (or neen goh in Cantonese), which is a homonym for Chinese words that mean “higher year.”
It symbolizes growth in the new year, which is why families enjoy niángāo in its many forms around the Lunar New Year, or Spring Festival.
A Vegan & Vegetarian Rice Cake Stir-fry
We’ve posted rice cake recipes in the past, including our Stir-fried Rice Cakes with Pork, Shanghai Stir-fried Rice Cakes with Shepherd’s Purseour Spicy Rice Cakesand our Steak & Scallion Rice Cakes. But we’ve never posted a version that was all veggie!
To give the stir-fry a meaty flavor, we included oyster mushrooms. You can also substitute fresh or dried shiitake mushrooms. We also have lots of different textures coming from the napa cabbage, carrots, and bean sprouts.
As a longtime rice cake enthusiast, I was frankly surprised while developing this recipe that I really didn’t miss the meat here!
![Rice Cakes with Mixed Vegetables 59 vegetable rice cake stir-fry](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-16.jpg)
![Rice Cakes with Mixed Vegetables 60 vegetable rice cake stir-fry](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-16.jpg)
Layering Flavor with Spices & Aromatics
In some ways, cooking vegan and vegetarian dishes requires more creativity than cooking with meat. If you add chicken, pork, or beef to a dish, you have built-in flavor. But without them, you have to reach for more creative ideas to build layers of flavor.
In addition to the different vegetables I included in this recipe, you’ll find several aromatics and spices that add complexity.
Of course, there’s ginger, scallion, and garlic, but we also include star anise—a fragrant spice you’ll often find in braised dishes and infused oils (like our chili oil).
We use it less frequently in stir-fries, but infusing the oil with ginger, scallion, and star anise for a minute or two can actually make a subtle, but significant difference to the final dish.
You can find star anise in Chinese markets, as well as an increasing number of supermarkets and specialty grocery stores. We used star anise pods that we received from Frontier Co-opa member-owned producer of sustainably sourced spices, herbs and seasonings. They’re super fragrant and add a lot to this recipe!
![Rice Cakes with Mixed Vegetables 61 Star anise](https://thewoksoflife.com/wp-content/uploads/2023/01/star-anise.jpg)
![Rice Cakes with Mixed Vegetables 62 Star anise](https://thewoksoflife.com/wp-content/uploads/2023/01/star-anise.jpg)
Recipe Instructions
To a wok over medium heat, add the oil, star anise, ginger slices, and white parts of the scallion.
![Rice Cakes with Mixed Vegetables 63 scallion, ginger, and star anise in wok](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-5.jpg)
![Rice Cakes with Mixed Vegetables 64 scallion, ginger, and star anise in wok](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-5.jpg)
Cook for 1 minute, then add the garlic, mushrooms, and carrot. Stir-fry for 1 minute.
![Rice Cakes with Mixed Vegetables 65 mushrooms, carrots, and scallions in wok](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-6.jpg)
![Rice Cakes with Mixed Vegetables 66 mushrooms, carrots, and scallions in wok](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-6.jpg)
![Rice Cakes with Mixed Vegetables 67 vegetables in wok](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-7.jpg)
![Rice Cakes with Mixed Vegetables 68 vegetables in wok](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-7.jpg)
Increase the heat to high. Add the Shaoxing wine, followed by the napa cabbage.
![Rice Cakes with Mixed Vegetables 69 napa cabbage leaves sliced in half lengthwise](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry.jpg)
![Rice Cakes with Mixed Vegetables 70 napa cabbage leaves sliced in half lengthwise](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry.jpg)
![Rice Cakes with Mixed Vegetables 71 slicing napa cabbage into pieces](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-2.jpg)
![Rice Cakes with Mixed Vegetables 72 slicing napa cabbage into pieces](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-2.jpg)
![Rice Cakes with Mixed Vegetables 73 adding napa cabbage to wok](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-8.jpg)
![Rice Cakes with Mixed Vegetables 74 adding napa cabbage to wok](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-8.jpg)
Stir-fry until the cabbage just starts to wilt, about 30 seconds.
![Rice Cakes with Mixed Vegetables 75 Stir-frying napa cabbage and other vegetables](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-9.jpg)
![Rice Cakes with Mixed Vegetables 76 Stir-frying napa cabbage and other vegetables](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-9.jpg)
Then add the rice cakes and water. Cover, and cook over medium heat for 2 minutes.
![Rice Cakes with Mixed Vegetables 77 rice cakes added to wok](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-10.jpg)
![Rice Cakes with Mixed Vegetables 78 rice cakes added to wok](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-10.jpg)
Uncover the wok, and stir. With the heat still at medium, add the vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Give everything a stir again.
![Rice Cakes with Mixed Vegetables 79 adding oyster sauce to rice cakes and vegetables](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-11.jpg)
![Rice Cakes with Mixed Vegetables 80 adding oyster sauce to rice cakes and vegetables](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-11.jpg)
![Rice Cakes with Mixed Vegetables 81 stir-fried rice cakes with mixed vegetables](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-12.jpg)
![Rice Cakes with Mixed Vegetables 82 stir-fried rice cakes with mixed vegetables](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-12.jpg)
Increase the heat to high, and finally, add the bean sprouts and the green parts of the scallions.
![Rice Cakes with Mixed Vegetables 83 adding scallions and bean sprouts to rice cakes](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-13.jpg)
![Rice Cakes with Mixed Vegetables 84 adding scallions and bean sprouts to rice cakes](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-13.jpg)
![Rice Cakes with Mixed Vegetables 85 Chinese rice cake stir-fry with mixed vegetables](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-14.jpg)
![Rice Cakes with Mixed Vegetables 86 Chinese rice cake stir-fry with mixed vegetables](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-14.jpg)
Stir-fry everything together for 1 final minute, until the rice cakes are tender but still chewy, and the scallion greens are just wilted. Plate and serve!
![Rice Cakes with Mixed Vegetables 87 Stir-fried Chinese Rice Cakes with Mixed Vegetables](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-17.jpg)
![Rice Cakes with Mixed Vegetables 88 Stir-fried Chinese Rice Cakes with Mixed Vegetables](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-17.jpg)
![Rice Cakes with Mixed Vegetables 89 rice cake stir-fry with vegetables](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-18.jpg)
![Rice Cakes with Mixed Vegetables 90 rice cake stir-fry with vegetables](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-18.jpg)
![Rice Cakes with Mixed Vegetables 91 spoonful of stir-fried rice cakes](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-19.jpg)
![Rice Cakes with Mixed Vegetables 92 spoonful of stir-fried rice cakes](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-19.jpg)
Rice Cakes with Mixed Vegetables
This stir-fry of Chinese rice cakes with mixed vegetables is colorful, satisfying, and happens to be vegan and vegetarian.
![Rice Cakes with Mixed Vegetables 93 Vegetable Rice Cake Stir-fry](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-15-599x599.jpg)
![Rice Cakes with Mixed Vegetables 94 Vegetable Rice Cake Stir-fry](https://thewoksoflife.com/wp-content/uploads/2022/12/vegetable-rice-cake-stir-fry-15-599x599.jpg)
serves: 4
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Instructions
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To a wok over medium heat, add the oil, star anise, ginger slices, and white parts of the scallion. Cook for 1 minute, then add the garlic, mushrooms, and carrot. Stir-fry for 1 minute.
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Increase the heat to high. Add the Shaoxing wine, followed by the napa cabbage. Stir-fry until the cabbage just starts to wilt, about 30 seconds, and then add the rice cakes and water. Cover, and cook over medium heat for 2 minutes.
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Uncover the wok, and stir. With the heat still at medium, add the vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Give everything a stir again.
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Increase the heat to high, and finally, add the bean sprouts and the green parts of the scallions.
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Stir-fry everything together for 1 final minute, until the rice cakes are tender but still chewy, and the scallion greens are just wilted. Plate and serve!
nutrition facts
Calories: 336kcal (17%) Carbohydrates: 70g (23%) Protein: 10g (20%) Fat: 2g (3%) Saturated Fat: 0.2g (1%) Polyunsaturated Fat: 0.4g Monounsaturated Fat: 0.3g Sodium: 508mg (21%) Potassium: 469mg (13%) Fiber: 4g (16%) Sugar: 4g (4%) Vitamin A: 2982IU (60%) Vitamin C: 37mg (45%) Calcium: 111mg (11%) Iron: 1mg (6%)