Slice all vegetables thinly and prepare them. Cut the rice cakes in half if preferred.

Mix ground pork with 1 tbsp cooking wine, 1 tbsp minced garlic, and a pinch of black pepper to remove odor.

Prepare the sauce by combining 3 tbsp soy sauce, 1/2 tbsp oyster sauce, 1 tbsp sesame oil, and 1 tbsp plum extract.

Defrost the rice cakes and blanch them briefly in hot water.

Drain the rice cakes and mix them with 1 tbsp of the prepared sauce.

Heat a wok with a little oil and stir-fry the ground pork over medium heat.

Add 1 handful of chopped green onion to create green onion oil, then stir-fry the prepared vegetables.

Once vegetables are slightly softened, add the rice cakes and remaining sauce. Stir-fry until well combined.