Table of Contents
Add in the cabbage and stir fry for 2 minutes. Mix in the soy sauce. Add in the rice cakes and toss very well. Pour in the broth, cover and lower the heat to medium-low. Cook for 2-3 minutes or until the rice cakes have browned a little and are softened.
Add the water and the rice cake, and stir to combine. Reduce the heat to medium and let simmer for about 2 minutes, or until the rice cake becomes reconstituted and has softened. Add the hoisin, the remaining 1 tablespoon soy sauce, and the wine, and stir-fry to combine.
Stir fry on high heat for a minute and add the shaoxing wine. Add the sticky rice cakes and mix well, scooping up from the bottom of the wok for 30 seconds and then cover for one minute. Remove cover and add the soy sauces, oyster sauce, white pepper, salt, and sugar. Mix well and stir-fry until the rice cakes are cooked through but still chewy.
Heat a wok or large saute pan over high heat. When hot, swirl in the cooking oil. Add the pork and cook until browned and almost cooked through. Add in the mushrooms and the bamboo shoots, stir fry for 1 minute. Add in the cabbage and stir fry for 2 minutes. Mix in the soy sauce.
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