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Prepare the Rice Cake based on the package instruction. Make sure all the rice cake is separated, and all the vegetables are prepared.
In a pan, drizzle in oil and turn the heat to medium-high. Once the pan is hot, add in the ginger, garlic, shiitake mushroom, and onion. Stir-fry everything for 2-3 minutes.
Add in bok choy and rice cake. Saute for 2-3 minutes. Add in Chinese cooking wine and water, mix to ensure nothing is stuck to the bottom, put the lid on, and let it cook for 2 minutes or until rice cakes are soft.
In a bowl, mix soy sauce, dark soy sauce, sugar, white pepper, sesame oil, and vegetarian oyster sauce.
After 2 minutes, pour in the sauce, add in green onion, and saute on high heat for another 2-3 minutes.