Sichuan Stir-Fried Rice Cakes with Pork and Vegetables

In a bowl, marinate the pork with 1 tbsp soy sauce, cornstarch, and Shaoxing wine (or sherry) for at least 15 minutes.

In a small bowl, combine soy sauce, sugar, rice vinegar, and chicken broth/water for the sauce. Set aside.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated pork and stir-fry until cooked through and lightly browned, about 2-3 minutes. Remove the pork from the wok and set aside.

Add the remaining 2 tablespoons of vegetable oil to the wok. Add the white parts of the scallions, minced garlic, and ginger. Stir-fry until fragrant, about 30 seconds.

Add the doubanjiang (chili bean paste) and stir-fry for another 30 seconds until fragrant and the oil turns red. Be careful not to burn it.

Add the sliced rice cakes, Napa cabbage, carrot, and bell pepper to the wok. Stir-fry until the vegetables are slightly softened, about 3-5 minutes.

Pour the sauce over the rice cakes and vegetables. Stir-fry to coat everything evenly.

Add the cooked pork back to the wok. Stir-fry until everything is heated through and the sauce has thickened slightly, about 1-2 minutes.

Stir in the green parts of the scallions. Drizzle with sesame oil (optional).

Serve immediately.