Easy Stir-Fried Rice Cakes with XO Sauce

Ingredients

• 3 tablespoons vegetable oil, divided
• 1 shallot, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 1 large zucchini, cut into half-moons about ½ inch thick
• 12 fresh shiitake mushrooms, stems discarded and caps thinly sliced
• 8 ounces fresh Asian rice cakes, soaked according to package instructions
• ⅓ cup chicken stock
• 2 tablespoons Chinese rice wine or dry sherry
• 2 cups shredded cabbage
• ¼ cup XO sauce
• 1 teaspoon rice vinegar
• Salt