Steps
- Mix 225g of julienned pork loin, 1 tablespoon of water, 2 teaspoons of light soy sauce, 1 teaspoon of canola oil, and 1 teaspoon of cornstarch.
- Add half of 1 teaspoon of sesame oil and half of ½ teaspoon of white pepper. Marinate for 20-30 minutes.
- Rinse and drain 450g of frozen oval rice cakes. Wash 225g of baby bok choy, separate the leaves, and drain well. Cut 3 scallions diagonally into 1in / 2.5cm pieces.
- Heat 3 tablespoons of canola oil in a wok over high heat. Add the pork and 2 coarsely chopped garlic cloves; stir-fry until the pork turns opaque.
- Add the scallions, bok choy, and 1 tablespoon of Shaoxing wine. Stir-fry for 30 seconds, gather in the center, and lay the rice cakes on top.
- Add ½ cup of water, cover, and cook for 2 minutes. Uncover and add 1½ teaspoons of dark soy sauce, 1 tablespoon of light soy sauce, 2 teaspoons of oyster sauce, and ½ teaspoon of sugar.
- Add the reserved sesame oil and white pepper. Stir-fry over medium heat for about 1 minute, until the pork is cooked through and the rice cakes are coated and tender-chewy. Season with salt.