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Method

1. For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later.

2. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl.

3. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes.

4. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute.

5. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes.

6. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates.