PREP MEAT
• Thinly slice pork tenderloin into julienned pieces. Marinade the julienned pork in Chinese Marinade for 30 mins. in refrigerator.

PREP OTHER INGREDIENTS
• Soak dried rice cakes in water and separate by hand if stuck together. [TIP: use a brand that cooks up al dente (we use Assi).]
• Cut ends off bok choy and soak in water. Wash leaves well, especially at base. Then, cut leaves lengthwise into thinner pieces.
• Wipe mushrooms with damp paper towel, removing dirt. Cut off stem as close to head as possible. Slice thinly. (TIP: do NOT soak mushrooms in water as they will get soft.)

PREP COOKING SAUCE
• Mix Cooking Sauce ingredients together and set aside.

COOK RICE CAKES
• Boil 5 cups water in wok over High heat and add pinch of salt.
• Quick cook rice cakes for 2 minutes. Then rinse in cold water to stop the cooking process. • • • Keep in cold water bath until ready to add back in.

TIP: a shallow steamer insert/colander makes it easier to cook, give cold bath and dunk into cold water until ready to use.

STIR FRY MUSHROOMS & BOK CHOY
• Dry off wok. Place wok over High heat until it smokes lightly [375–450 °F (190–232 °C)]. Add 1 tbsp oil to coat wok.
• Stir fry sliced mushrooms until golden brown. Push to side of wok. Add bok choy and stir fry until wilted. Mix together and remove. Set aside.

• Clean wok from scraps with damp paper towel (I use spatula & move it around).

STIR FRY PORK
• Place wok over High heat again until it smokes lightly. Add remaining 2 tbsp oil to coat wok all over.
• Turn heat down slightly and add minced garlic and stir. Turn to High, then add meat and distribute in thin even layer across wok (to cook quicker & more evenly). Stir fry, turning the meat over and over until 85% of the pork is opaque.

TIP: use the entire wok (base & walls) to cook the pork quickly. If it sticks excessively, add a tablespoon of bath water from rice cakes.

THE FINAL STEP
• Add back cooked bok choy & mushroom mixture and stir together with pork.
• Drain rice cakes and add back to wok. Pour Cooking Sauce over rice cakes and stir together with pork mixture until coated in sauce.

SERVE
Plate and dig in!