Rehydrate the rice cakes according to the instructions on the packaging. Usually, you need to boil them in water for about 3 minutes. Strain and set aside. If the rice cakes are hot, they will stick and clump together. To avoid this, transfer them to a bowl of ice-cold water after boiling them. Be sure to strain before adding to the wok or frying pan. My rice cakes only needed to be rinsed and seperated.

Add all the sauce ingredients into a bowl and mix.

Heat the wok or frying pan until the smoke point before adding the neutral oil. Add the aromatics (garlic, ginger, scallions) and cook over medium-high heat until the garlic is golden. Add your protein of choice and cook until slightly browned on both sides, then add the bok choy or napa cabbage. I added spinach and bean sprouts at the end after the rice cakes.

Since this is a stir-fry dish, be sure to stir as you fry your ingredients. Add the rice cakes. If you find any ingredients sticking too much to the wok or frying pan, deglaze with a splash of rice or Shaoxing wine.

Pour in the sauce (some of it may have settled to the bottom of the bowl, so give it a stir first) and stir to mix and coat all the ingredients with the sauce. Add the cornstarch slurry and stir again.

Once the sauce and slurry have thickened and everything is nicely coated with sauce, remove from heat and serve hot. A little chili crisp oil goes nicely with these rice cakes, especially for those who crave a little heat. Enjoy!