In a large bowl, soak the rice cakes according to the instructions in the headnotes.
In a medium bowl, combine 2 tsp soy sauce, black pepper, sugar, rice wine and cornstarch together. Mix in the pork and marinate for 20 minutes or up to overnight in the refrigerator.
When you are ready to cook, have all of your ingredients ready. Drain the rice cakes. Drain the mushrooms and slice into very thin slices.
Heat a wok or large sauté pan over high heat. When hot, swirl in the cooking oil. Add the pork and cook until browned and almost cooked through.
Add in the mushrooms and the bamboo shoots, stir fry for 1 minute. Add in the cabbage and stir fry for 2 minutes. Mix in remaining soy sauce.
Add in the rice cakes and toss very well. Pour in the broth, cover and lower the heat to medium-low. Cook for 2-3 minutes or until the rice cakes have browned a little and are softened.
The sticky rice cakes will be just slightly chewy but should not be hard to chew. Similar to pasta cooked al-dente. Taste and add in additional soy sauce if needed. Serve immediately.