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If using dried rice cakes, soak in a large bowl of cold water for 24 hours and drain.
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If using fresh rice cakes, separate the pieces of rice cakes that are stuck together and set aside.
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Start boiling a large pot of water.
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Combine ground pork with 2 tablespoons of soy sauce, sesame oil, and sugar and mix.
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Add cornstarch to the pork, stir, and set aside.
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Wash and prep vegetables (onion, carrots, baby bok choy, and scallions) and mince garlic.
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Heat up wok, large stainless steel frying pan (need to work in 2 batches), or 6 qt or larger pot on medium heat until a drop of water sizzles.
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Add oil and swirl pan to coat, add onions, stir fry for 2 minutes until slightly browned.
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Add carrots, stir fry for 1 minute.
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Add garlic stir fry for 1 minute.
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Raise temperature to medium high, add pork mixture, stir fry for 5-6 minutes until no longer pink.
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Meanwhile boil the rice cakes in water for 3 minutes, stirring once in awhile.
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Add scallions and bok choy to the pork and vegetables and stir fry 1 minute.
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When the rice cakes start floating, use a slotted spoon or strainer to transfer the noodle cakes directly into the wok.
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Add 2 tablespoons of dark soy sauce or stir fry sauce and keep stir-frying for a minute or two until the sauce is absorbed.
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Serve family style in a large platter.