Stir-fried Rice Cakes with Shredded Pork

Shred the Pork loin into thin strips, approximately 5cm long. In a bowl, combine the shredded Pork loin with Light soy sauce for pork marinade, Shaoxing wine for pork marinade, Cornstarch, White pepper, and Sesame oil for pork marinade. Mix well and marinate for 15 minutes.

Soak the Shanghai rice cakes in warm water for 15 minutes to soften them slightly. Drain well.

Slice the Napa cabbage into 2cm wide strips. Slice the Shiitake mushrooms thinly. Julienne the Carrots into matchsticks.