Stir-fried Shanghai Rice Cake

For 4
Swanson Clear Chicken Broth 250ml
rice cake (sliced) 300g
pork collar-butt (shredded) 120g
Chinese cabbage (cut into small pieces) 300g
carrots (peeled and sliced) 30g
minced garlic 1 tbsp
dark soy sauce 2 tsp
Heat 2 tbsp of oil, slightly stir-fry minced garlic and pork, then add Chinese cabbage and carrot and stir-fry for a while.
Pour in Swanson Clear Chicken Broth and bring it to a boil, add rice cake and cook for 3 mins with lid on. Remove cover and stir-fry until the sauce is thicken, add dark soy sauce and mix well. Serve.