Stir-Fried Rice Cakes

Ingredients

• 2 ounces greens for stir-frying, such as bok choy or napa cabbage
• 6 ounces pork shoulder, cut into 1/4 inch slices
• For marinating the meat:
• 1 tablespoon Shao Xing rice wine
• 3/4 teaspoon cornstarch
• 1/2 teaspoon soy sauce
• 1/4 teapoon ground white pepper
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 2 tablespoons minced garlic
• 2 cups rice cakes
• To flavor rice cakes:
• 1/4 cup pork stock
• 1 tablespoon oyster sauce
• To garnish rice cakes:
• 1/4 teaspoon roasted and ground black or sichuan peppercorns
• Green onion, finely chopped

Directions

1. Set a wok over high heat. Add the oil with a quick swirl, then toss in the vegetables. Cook, stirring, until the stalks soften while keeping some snap, 1-3 minutes. Take them out of the wok and reserve them.
2. Place the beef in a bowl, then mix in the rice wine, cornstarch, soy sauce, sugar, white pepper, and salt. Return the wok to high heat and swirl in 2 tablespoons of oil. Add the garlic and cook it quickly, stirring, until it turns golden brown, about 10 seconds. Add the pork mixture and leave it alone just until the pork starts to color, about 30 seconds. Use a spatula to keep it moving for 1 minute longer, until the pork is lightly browned. Transfer the pork out of the wok and set it aside.
3. Add the rice cakes to the wok. Pour in the broth and cook them uncovered for 1 to 2 minutes, stirring the whole time.
4. Stir in the oyster sauce, pepper, and the rest of the oil as needed. Keep everything moving so the rice cakes do not stick more than necessary. Cook until the rice cakes are tender with a pleasant chew, about 1 minute. Return the vegetables and pork to the wok and stir until everything is evenly combined. Serve right away, finished with green onions.