Ingredients

Method

Drain the rice cakes and set them aside.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the pork slices and stir-fry until they are cooked through. Remove the pork from the wok and set it aside.

In the same wok, add another tablespoon of vegetable oil. Add the garlic, carrots, bell pepper, and Napa cabbage. Stir-fry for 2-3 minutes, or until the vegetables are tender.

Add the cooked pork and soaked rice cakes to the wok. Stir in the soy sauce, oyster sauce, rice wine, and sugar. Cook for another 2-3 minutes, stirring occasionally, until the rice cakes are heated through and tender.

Stir the cornstarch mixture into the wok and cook for 1-2 minutes, or until the sauce has thickened.

Remove the wok from the heat and stir in the sliced green onions.

Serve the Stir-Fried Rice Cakes hot with steamed rice or as a stand-alone dish.