Stir Fry Rice Cakes

How to make it

1. https://www.youtube.com/embed/Kpqyprxu6ew
2. In a large bowl, add all the marinade ingredients and mix well. Add in sliced pork and allow to sit for 20-30 minutes.
3. Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, then add the marinated pork and Lee Kum Kee Minced Garlic. Cook until the pork turns opaque then add mushrooms and stir-fry for 1 minute. Stir in the scallions, bok choy, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even “bed” of vegetables and meat. Distribute the rice cakes on top
4. Add water, cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
5. Remove the cover, and add the Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee White Pepper Powder, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. 
6. Plate and garnish with sesame seeds. Enjoy!