300grice cakes(10 ounces), separated (if you are using frozen or packaged rice cakes, separate them first then soak in warm water for 20 mins before cooking to soften.)
2fish cake sheets(105 g / 3.7 ounces), sliced into medium size pieces
1/2medium onion(75 g / 2.7 ounces), thinly sliced
2cabbage leaves(145 g / 5.1 ounces), sliced into medium size strips
Pre heat a wok/skillet on medium high heat until well heated. Add some cooking oil and the onion. Stir it until the onion softens.
Add the cabbage and stir until it softens.
Add the rice cakes, fish cakes and the seasoning sauce. Mix them well and stir until the rice cakes and fish cakes cook through (about 2 mins). Reduce the heat to low.
Add the spring onion. Stir it quickly. Garnish with some sesame seeds and serve.