Step 1

To a large wok set over medium-high heat, add the vegetable oil. When the oil begins to smoke, add the garlic and ginger; cook, stirring continuously, until fragrant, about 1 minute. Add the rice cakes, bamboo, and cabbage and continue cooking, stirring frequently, until the cabbage is wilted, 4–5 minutes. Stir in the light soy sauce, doubanjiang, dark soy sauce, and sugar, and cook, stirring frequently, until the sauce is slightly thickened, 2–3 minutes. Stir in the spinach, bean sprouts, and sesame oil and continue stir-frying until the spinach is wilted, about 2 minutes. Transfer to serving bowls and serve warm.