1 lb Chinese or Korean Rice Cake - 450 gr

2 Tbsp cooking oil - divided

3 cloves garlic - finely chopped or grated

1 lb  baby bok choy - 450 gr (suggest 600 g)

1/4 cup chicken broth (or shiitak water)

Added: ginger, shiitakes, one yellow onion

Seasonings:

2 Tbsp soy sauce dark

2 Tbsp oyster sauce

1 Tbsp shaoxing wine

1 tsp black vinegar

1/2 tsp sugar

white pepper

Can add less salt, leave out sugar

If you get the refrigerated rice cakes or dried rice cakes, soak them in the water for at least 2 hours (overnight for dried rice cakes). If you use frozen ones, thaw in the refrigerator and then soak

Drain off the soaking water and the rice cakes are ready to be used

1. Preheat a large skillet or wok over high heat. Add 1 Tbsp cooking oil and swirl to cover the base of the skillet or wok. Add chicken and stir fry until the chicken pieces turn opaque and cook through. Dish out the cooked chicken

OR

Add tofu/soaked shiitake mushrooms

2. Wipe the wok clean if necessary. Bring the skillet/wok back to high heat. Add another 1 Tbsp of cooking oil. Add garlic and stir fry for about 20 seconds. Add the bok choy and stir fry another minute

3. Add rice cakes, seasonings, and broth. Give them a quick stir. Cover with a lid and cook for about 3 minutes or until the rice cakes soften

4.Uncover the lid and give it a good stir to mix everything. Add the chicken/mushrooms/tofu back into the skillet/wok and give it a stir. 

Garnish with chopped green onion and serve warm

https://drivemehungry.com/stir-fried-shanghai-rice-cakes-chao-nian-gao/

https://whattocooktoday.com/stir-fried-nian-gao-rice-cakes.html