Soak rinsed mushrooms in boiling water and soy sauce for at least an hour to soften. Do not throw away mixture. (You MAY need this to cook the rice cakes or for more sauce.)
Marinate meat
Combine meat with marinade ingredients and let marinate for at least an hour.
Prepare Vegetables / Tofu
Slice tofu into strips. (If using as a meat alternative.)
Slice Chinese napa cabbage into 1 " (2.5cm) strips.
Slice softened shitake mushrooms into thin strips.
If your bamboo shoots are large, cut into thin strips.
Stir fry meat
Preheat pan and add 1 Tbsp oil.
Saute garlic until golden.
Add marinated meat strips. Do not throw away marinade. Remove from wok when 80% cooked to avoid being overcooked.
If using ground meat, add marinated ground meat and stir to break up the pieces. You do not have to remove cooked GROUND meat.
Stir fry vegetables
Add oil.
Add shitake mushrooms and stir fry until 80% cooked.
Add bamboo shoots, napa cabbage.
Add the oyster sauce / light soy sauce and any leftover meat marinade.
Stir fry until the juice from the cabbage is released.
Move the vegetables to the side of the wok or remove the vegetables with a slotted spoon when using a frying pan, leaving the vegetable juice in the wok / pan. See video
Add the rice cakes / ovaletts to the vegetable juice, stir, cover and allow it to cook until soft. If you have insufficient liquid to cook the rice cakes, add the mushrshoom mixture. The end product should be somewhat dry so the rice cakes should soak up the juice.
Incorporate the vegetables into the cooked rice cakes.
Add the meat.
Mix together.
Season with extra soy sauce if needed.
Place on a serving plate, garnish with chopped scallion and serve.