Step 1

For the pork and marinade, coat pork strips with cornstarch and dress meat with pepper, soy sauce, sesame oil and oil

Step 2

Place in baggie while you prepare the rest of the ingredients

Step 3

For the stir-fry, rinse and gently separate the rice cakes and place in strainer as you work

Step 4

(I place mine in a medium bowl with room temp water to loosen and then peel them apart and add to strainer to drain

Step 5

)    Whisk up sauce in small bowl

Step 6

Heat cast-iron skillet or wok over medium-high heat, add a tablespoon of oil and stir-fry pork to brown, move off to sides of pan

Step 7

Then add a little more oil and the mushrooms, cabbage, scallions, ginger and garlic and stir-fry 2 minutes

Step 8

Listicle: Rachael Ray 12-Inch Cast-Iron Frying Pan Add the rice cakes in even layer and pour sauce evenly over them

Step 9

Cover with foil 2 to 3 minutes, uncover and stir-fry 2 minutes more to thicken and serve

Step 10

Top with chives and cilantro