fry rice cakes with crabs

How to Make Stir-Fried Rice Cakes with Crab

Stir-fried rice cakes with crab is a savory, slightly sweet dish that’s popular in Chinese cuisine. Here’s a simple guide to making it at home.

Ingredients:

- 200g rice cakes (fresh or frozen), sliced

- 200g crab meat (fresh or canned)

- 3 cloves garlic, minced

- 1 tbsp ginger, julienned

- 1 red chili, sliced (optional)

- 2 tbsp cooking oil

- 2 tbsp light soy sauce

- 1 tbsp oyster sauce

- 1 tsp sugar

- 100ml water or stock

- Spring onions, chopped for garnish

Steps:

1. Prep the ingredients: Soak rice cakes in warm water for 10 minutes if frozen. Pat crab meat dry.

2. Stir-fry aromatics: Heat oil in a wok over medium-high heat. Sauté garlic, ginger, and chili until fragrant (30 seconds).

3. Cook crab meat: Add crab meat and stir-fry for 1–2 minutes until heated through.

4. Simmer rice cakes: Push ingredients to one side, add rice cakes, and stir-fry for 2 minutes. Pour in water/stock, then season with soy sauce, oyster sauce, and sugar.

5. Finish cooking: Stir gently, cover, and simmer for 3–4 minutes until rice cakes are soft and sauce thickens. Adjust seasoning if needed.

6. Serve: Garnish with spring onions and enjoy hot!

Tips: For extra flavor, add a dash of Shaoxing wine. Ensure not to overcook crab meat to keep it tender. This dish pairs perfectly with a light vegetable stir-fry.