Chao Nian Gao

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1. 1
   Soak the rice cake in cold water for two hours or overnight in the refrigerator.
2. 2
   Put the dried shiitakes in a small bowl with ½ cup water and soak at room temperature overnight.
3. 3
   When ready to cook, remove the mushrooms from the water and set aside; strain the soaking liquid and set it aside separately. Remove and discard any tough stems from the mushrooms and slice them ½ inch thick.
4. 4
   In a small bowl, combine the meat with 1 tablespoon of the light soy sauce, the wine, sesame oil, and white pepper and toss to coat. Marinate in the refrigerator for 1 hour.
5. 5
   In another bowl, mix the remaining 2 tablespoons light soy sauce, the oyster sauce, dark soy sauce, hoisin, and vinegar. Whisk in the cornstarch until it dissolves, then set aside.
6. 6
   Heat a wok over medium heat until hot, then add 1 tablespoon of the oil, the garlic, and the ginger and stir-fry just until their aromas release, about 30 seconds. Add the meat with its marinade and cook, stirring frequently, until much of the pink has been cooked out, for 3 to 4 minutes. Add the mushrooms and stir for 20 seconds. Add the bok choy and stir again for 20 seconds. Scrape the ingredients from the wok into a medium bowl.
7. 7
   Place the wok back over high heat and add the remaining 1 tablespoon oil. Add the rice cakes and cook until lightly browned, about 1 to 2 minutes. Pour in the reserved mushroom soaking water and cover the wok; cook for 2 minutes to steam the rice cakes. Taste one rice cake for texture; some brands take longer to cook, but they should be bouncy and tender. When the rice cakes are ready, return the meat mixture to the wok, along with the sauce mixture. Stir to quickly and fully incorporate, then cook until the sauce thickens and the rice cakes are brown and glossy, about 2 minutes. Transfer to a medium bowl and serve immediately.