Stir-Fried Rice Cakes (Nian Gao - 炒年糕) - The Woks Of Life

FOR THE MEAT AND MARINADE:
▢ 8 oz. pork shoulder or loin (julienned)
▢ 1 tablespoon water
▢ 2 teaspoons light soy sauce
▢ 1/2 teaspoon sesame oil
▢ 1/4 teaspoon white pepper
▢ 1 teaspoon vegetable oil
▢ 1 teaspoon cornstarch
FOR THE REST OF THE DISH:
▢ 1 pound rice cakes
▢ 8 ounces baby bok choy (or napa cabbage)
▢ 2 cloves garlic (coarsely chopped)
▢ 3 scallions (cut on a diagonal into 1 inch/2.5 cm pieces)
▢ 6 dried shiitake mushrooms (soaked for 2 hours until reconstituted; can substitute fresh shiitake mushrooms)
▢ 3 tablespoons vegetable oil
▢ 1 tablespoon Shaoxing wine
▢ 1/2-3/4 cup water (depending on how hot your stove can get; for higher BTU stoves, use up to ¾ cup water)
▢ 1/2 teaspoon sesame oil
▢ 1 1/2 teaspoons dark soy sauce
▢ 1 tablespoon light soy sauce
▢ 2 teaspoons oyster sauce
▢ 1/4 teaspoon ground white pepper
▢ 1/2 teaspoon sugar
▢ salt (to taste)