Stir-fried rice cakes with pork and Chinese cabbage (Chao niangao)

1. If the rice cakes have dried hard, soak them in cold water for 30 minutes, then drain; cut the pork leg into thin strips and mix with the soy sauce, Shaoxing rice wine and cornflour.

2. Slice the shiitake, cut the Chinese cabbage into strips and the spring onions into 4 cm lengths.

3. Stir-fry the pork in 1 tablespoon of oil in the wok over high heat for 2 minutes, then remove.

4. In the remaining oil, stir-fry the mushrooms and the cabbage stems for 2 minutes, then add the leaves and stir-fry for 1 minute.

5. Add the rice cakes, soy sauce, sugar, salt and water and stir-fry for 3-4 minutes until the rice cakes are soft and glossy; return the pork and toss with the spring onions.

6. Serve piping hot.

Tip: In Shanghai this is a must at New Year – niangao means "higher year after year", i.e. prosperity. Korean tteok rice cakes behave exactly the same way if that's what you can get; don't overcook them or they'll stick together.