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Cut each baby bok choy in half and then cut each half into four pieces. Place the rice cakes into a colander and rinse under cold water. Toss once or twice to ensure the rice cakes are separated. Drain and rinse the carrots.
Set a wok, or large skillet over medium-high heat, and lightly coat the bottom with vegetable oil. Once the wok is hot, stir in the chicken, season lightly with salt, and cook for 3 minutes, breaking up with the back of a spoon, while stirring. Remove the chicken to a bowl and keep nearby for the next step.
Lightly glaze the bottom of the pan with oil and place over high heat. When hot, stir in the shiitake mushrooms, followed by the Napa cabbage and the bok choy. Season lightly with salt and cook for 3-5 minutes, or until the cabbages begin to wilt. Stir in the carrots and cook for 1 minute, adding oil as needed. Stir in the rice cakes and cook while tossing together for 1 minute. Add the chicken back to the pan and stir. Pour in the Shaoxing stir-fry sauce. Bring just to a boil, and then reduce heat to medium. Cook until the sauce lightly coats the vegetables, chicken, and rice cakes.
Sprinkle the chicken, rice cakes, and veggies and serve the chili oil alongside for those who like a little spice. Enjoy!
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