A simple stir fry minced pork dish that can be prepared and kept for later use. Serve well with noodles or rice and a simple vegetable soup as a meal.
Ingredients
[serve 3-4]
300 gm minced pork [I used tender part of pork - 'wu hua rou'] - marinate for 30 minutes with:
3 tsp each of light soy sauce,Shaoxing wine
2 tsp each sugar, pepper and dark soy sauce
1 tbsp cornflour
1 tbsp chopped garlic
2 tsp chilli paste
1 tbsp sesame oil
1-2 tbsp oil [depends on the fat content of the meat]
3 dried mushrooms - soaked until soft and diced
- Heat oil in wok, saute chilli paste for a few seconds, then add in chopped garlic. Fry until fragrant, add in mushrooms. Continue to fry until aromatic.
- Add in minced pork. Continue to stir fry ingredients until cooked through. Add in 3 tbsp water. Continue to fry until meat is almost dry but moist.
- Dish out and set aside to serve with blanched noodles or rice together with seasoning sauce for noodles/rice.
- To serve noodles, boil a pot of water, add in a pinch of salt and a few drops of oil. Put in noodles and scald for a few minutes until cooked. Drain well. Place noodles in serving plate. Mix in 1-2 tbsp of seasoning sauce and toss to combine. Top with prepared minced pork mixture and garnish with chopped spring onions and chilli. Serve with a bowl of soup/vegetables.
Seasoning Sauce for Noodles/Rice
[enough for 3 serving]
3 bundles of 'Wang Di Mein' or any dried noodles preferred
3 bundles of 'Wang Di Mein' or any dried noodles preferred
1 tbsp fine tau cheong [I used miso paste]
3 tbsp light soy sauce
2 tsp dark soy sauce
3 tsp sugar
1/2 tsp pepper
1 tsp sesame oil
1 ladle of soup stock/water [optional]
- Boil ingredients in a small saucepan for a minute. Set aside to mix with blanched noodles/rice when serving.
Note:
Leftovers can be kept for later use. Reheat, use as topping for blanched vegetables etc.
'Wang Di Mein' can be bought [according to bundles] from most of the grocery stalls at the wet market. One bundle is equivalent to 1 serving. It is easy to cook and can be blanched and then steamed before serving.
'Wang Di Mein' can be bought [according to bundles] from most of the grocery stalls at the wet market. One bundle is equivalent to 1 serving. It is easy to cook and can be blanched and then steamed before serving.
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