Stir-Fried Rice Cakes with Pak Choi

December 28, 2020

Rice cakes are a satisfying, chewy alternative to other more common starches such as rice or noodles. By stir-frying rice cakes with pac choi, also known as bok choy, we break up the chewiness of the dish and add a bit of freshness and bite. This is an easy and yummy dish for a quick, flavorful weeknight meal!

Serving: 2


1 cup of sliced rice cakes

Half a bulb of pac choi 

½ inch knob of peeled ginger

2 cloves of garlic

1-3 dried chilies, depending on how spicy you like it

3 Tbsp of Chinese chives

2 Tbsp of soy sauce

1 Tbsp of black vinegar

2 Tbsp of any neutral oil 

1 tsp of toasted sesame oil 

Pinch of salt

1 scallion chopped-optional



  1. Soak the rice cakes in 2 cups of cold water. This will help the rice cakes cook faster and take any freezer burn off. 
  2. Thinly cut the garlic. Cut the ginger into matchsticks. Slice chilis. 
  3. Wash your pac choi. Take off some of the leaves. Cut the stems thinly. Cut the leaves in half or leave whole.
  4. Chop the chinese chives.
  5. Drain the rice cakes. Shake off any excess water.
  6. Heat a wok or non stick pan over medium high heat. Make sure all veggies and prepped elements are close. 

This process goes really fast! Be aware, if you’re using a non stick pan, each step might take a little longer. 

  1. Once hot, put neutral oil in the wok and then place rice cakes. Be careful of the initial splatter of oil. Stir fry for around 2-3 minutes. 
  2. Throw in cut garlic, ginger, and chilis. 
  3. Once garlic is slightly translucent, add in the sesame oil, pac choi and a pinch of salt. 
  4. After about 1-2 minutes or until the pac choi is slightly softened, add in the soy sauce and black vinegar. Stir and cook until the sauce thickens and coats all the rice cakes. The rice cakes should turn a darker brown after 2-3 minutes.
  5. Garnish with green onion and serve. 


This recipe was created by Local Roots Recipe Contributor Katie Yun/

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