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Din Tai Fung–Style Shanghai Rice Cakes

Recipe from Wok With Ben, from their Instagram reelWritten down by ReelsMeals from the caption and voiceover. Added 24 October 2026.

15 minutes to prep, 20 to cook. These Din Tai Fung–style Shanghai rice cakes combine chewy nian gao with crisp napa cabbage and tender velveted pork in a savory soy‑based sauce. The quick stir‑fry delivers a satisfying mix of textures and flavors, making it a perfect weeknight dinner that feels restaurant‑worthy.

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Din Tai Fung–Style Shanghai Rice Cakes by Wok With Ben, a frame from the Instagram video

Method

  1. Slice the rice cakes into 1/4‑inch pieces.

  2. Heat a wok over medium‑high heat, add a little oil, and stir‑fry the rice cake pieces until lightly browned; remove and set aside.

  3. Velvet the pork: combine the thinly sliced pork with light soy sauce, Shaoxing wine, cornstarch, and baking soda; let rest briefly.

  4. Add the marinated pork to the hot wok and stir‑fry until just cooked through; remove and set aside with the rice cakes.

  5. Stir‑fry the napa cabbage ribbons and scallions in the wok until just wilted, then add the minced garlic and cook for another 30 seconds.

  6. Mix chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and sesame oil to form the sauce.

  7. Return the rice cakes and pork to the wok, pour the sauce over, and toss everything together until the sauce coats the ingredients and thickens slightly.

  8. Serve hot, garnished with extra scallion pieces if desired.

Tips while you cook

Slice rice cakes uniformly
Cut the rice cakes into 1/4‑inch pieces before stir‑frying.
Rest marinated pork briefly
After coating the pork with soy, wine, cornstarch, and baking soda, let it rest briefly before cooking.
Add garlic at the end
Stir‑fry the garlic for only 30 seconds after the vegetables are wilted to prevent burning.
Toss until sauce thickens slightly
Return the rice cakes and pork to the wok and toss until the sauce coats and thickens a bit.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Wok With Ben’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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