- 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 (about 10 ounces)
- 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
Heat wok over high heat. Swirl in oil and add vegetables. Stir-fry until stalks are tender but still crisp, 1-3 minutes. Remove from heat and set aside.
Put beef in bowl and add rice wine, cornstarch, soy sauce, sugar, white pepper, and salt.
Heat wok over high heat. Swirl in 2 tablespoons of oil. Add garlic and stir-fry until garlic is golden brown, about 10 seconds. Add pork mixture and sear in wok undisturbed until pork begins to brown, about 30 seconds. Using spatula, stir-fry for 1 minute longer until pork is lightly browned. Remove pork from wok and set aside.
Add rice cakes to wok. Add broth and cook uncovered 1 to 2 minutes, stirring constantly. Add oyster sauce, pepper, and the rest of the oil as needed. Stir constantly to prevent rice cakes from sticking too much. Cook until rice cakes are soft but still chewy, about 1 minute. Add vegetables and pork back to wok and stir to mix evenly. Serve immediately, garnishing with green onions.