Stir-fried Rice Cakes with Pork & Bok Choy (炒年糕)

1. Julienne the pork and marinade it with 1 tsp of soy sauce, 1 tsp of sesame oil, some water, Shaoxing cooking wine, and cornstarch. Let it marinate while you prep the other ingredients.
2. Over high heat, add some oil to your wok. Add the garlic, ginger, and pork. Cook until the pork is opaque. Then add the bok choy and stir fry for a minute.
3. Drain the rice cakes and add them to the wok. Add a little more than 1/2 cup of the mushroom soaking water to the wok (you can also use chicken stock or water), cover, and let the rice cakes cook for 2-3 minutes. Check on them every now and then to make sure they don't overcook and lose their chewiness.
4. Add in a drizzle of sesame oil, 1-2 tbsp of each soy sauce, a little bit of oyster sauce, salt, white pepper powder, and Lao Gan Ma to taste. Stir in the scallions and serve.