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Shanghai Rice Cake Stir-Fry With Shepherd's Pure

Ingredients

• 6 oz. chicken breast, cut into very small, thin strips
• 1 teaspoon cornstarch
• 1 teaspoon shaoxing wine
• ½ teaspoon sesame oil
• ⅛ teaspoon white pepper
• ¼ teaspoon salt
• 2 tablespoons oil
• ⅓ lb. frozen shepherd’s purse, washed, liquid squeezed out, and finely chopped (can be substituted w/ ⅓ lb fresh spinach, finely chopped)
• ⅓ teaspoon salt, or to taste
• ¼ teaspoon white pepper
• 1 teaspoon sesame oil
• 12 oz. sticky rice cakes, thawed, rinsed
• ½ cup water or chicken stock

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