Stir Fried Minced Pork For Noodles

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

1. 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. 
2. 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.
3. Dish out and set aside to serve with blanched noodles or rice together with seasoning sauce for noodles/rice.
4. 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

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.