Rice Cakes with Chili Paste, Fermented Black Bean, and Sichuan Peppercorn

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1 pound dried, fresh, or frozen rice cakes, either oval or cylindrical

1 link lop cheung ( Chinese sausage), cut into ¼-inch dice (about ½ cup)

5 ounces baby bok choy, peeled into individual leaves

2 tablespoons vegetable oil

1 tablespoon chile bean paste

1 teaspoon dried fermented black beans, minced

1 teaspoon soy sauce or fish sauce

½ teaspoon Sichuan peppercorns, toasted and ground

3 tablespoons sliced scallions

2 tablespoons roughly chopped cilantro leaves

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