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In a bowl, combine thinly sliced pork with 2 teaspoon light soy sauce, ¼ teaspoon white pepper, 1tsp sesame oil, and 1tsp cornstarch. Let the meat marinate for at least 15 minutes.
In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add marinated pork and garlic, and stir-fry for a few minutes until pork turns brown and is cooked through. Add sliced shiitake mushroom and stir-fry for 1-2 minutes.
Add chopped vegetables and green onion. Stir-fry for 2-3 minutes, or until the vegetables are tender.
Using a spatula, push the pork and vegetables to the side and create a space in the middle of the pan. Add frozen rice cakes to the center and pour ¾ cup of reserved mushroom water over the rice cakes. Cover the pot with a lid and let it simmer for 3-4 minutes, or until the rice cakes have softened.
Remove the lid and add Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, and sugar. Toss everything together until the rice cakes are evenly coated. Cook for another 2-3 minutes until the rice cakes are soft and chewy, and the sauce is fully absorbed.
Garnish with some green onions, serve hot and enjoy!