If using frozen rice cakes, make sure that they're completely defrosted and separated into individual pieces, then soak them in a large bowl of water for 10-15 minutes before draining and set aside. If using large uncut rice cake, slice into oblong rounds, about 1/2 cm thick. You can soak them the way.

Combine the marinade ingredients in a small bowl. Add the salmon and marinate at room temperature for 20-30 minutes.

Combine the sauce ingredients and set aside.

Heat about 1 tbsp of the oil in a wok or large, deep-sided frying pan. When the oil is very hot and shimmering, add the marinated salmon. Stir-fry until the salmon is cooked through and slightly browned; about 2-3 minutes. Remove the salmon from the wok/pan and set aside.

Return the wok to the stove and add the remaining oil. Add the scallions and garlic and stir fry for about 30 second, then remove these from heat and keep them with the salmon. Add the Chinese cabbage to the wok and stir-fry for about 1 minute before adding this aside with the other ingredients as well.

Add the rice cakes to the wok along with 1/2 cup of water. Stir and toss the rice cakes while the water heats up, then cover and cook for one minute. If you don't have a lid large enough, cook uncovered for about 2 minutes, stirring continuously until the rice cakes are tender.

Return the salmon and vegetables to the wok and stir to combine.

Make a small well in the center of the food and add about 1/4 of the sauce to the wok, tossing and stirring continuously over high heat. As the liquid thickens or evaporates, add another 1/4 of the sauce. Repeat this process until all of the sauce has been added. This ensures a thick, glossy sauce that covers the rice cakes, rather than soaking into them. Remove the finished stir fry from heat and serve immediately.