Stir-fried Rice Cakes with Pork and Cabbage

1. Prepare the pork: Thinly slice the pork loin. In a bowl, combine the sliced pork loin with 10g light soy sauce, 10g Shaoxing wine, 5g corn starch, and 1g white pepper. Mix well and set aside to marinate for 15 minutes.

2. Prepare the rice cakes: If using fresh rice cakes, separate them. If using frozen, soak them in hot water for 10-15 minutes until pliable, then separate. Drain well.

3. Prepare vegetables: Slice the scallion into 2-inch lengths. Slice the ginger. Mince the garlic. Cut the napa cabbage into bite-sized pieces.