Shanghai Rice Cake

• 1/2 lb Pork tenderloin, sliced
• 1/4 tsp Salt
• 1/8 tsp white Pepper
• 3 dried Shiitake mushrooms
• 1/2 package frozen Rice cakes
• 3 Bok choy, chopped
• 100 ml mushroom soaking Water
• 1 tbsp Oyster sauce
• 1 tbsp Soy sauce
• Salt to season
• 1 stalk Green onion

1. Marinate pork with salt and pepper
2. Wash and soak shiitake mushrooms in hot water for 15 minutes until softened, then cut into thin slices
3. Soak frozen rice cake in cold water and separate individual rice cakes
4. In a large oiled sauté pan over medium-high heat, cook pork until no longer pink
5. Add mushroom to cook until fragrant
6. Add bok choy and cook until softened
7. Add rice cakes, mushroom soaking water, oyster sauce, and soy sauce. Cover and cook for 3 minutes until softened
8. Add salt if needed
9. Garnish with green onion to serve