During my working days, I have a very close colleague turned friend. In fact, we are still in touch now, meeting twice yearly on our birthdays. Probably because we are so close, our many likes and dislikes are similar too. I used to eat pork, but she doesn't. So over time, I'm a convert.
After she left the company, I started to eat pork again since my lunch partners are pork eaters. I never knew pork could be so tasty, didn't know what I've been missing hahaha! But there is one exception, I won't order minced meat dishes from outside, for I've heard of so much horror stories about what goes into it.
Sometime back, I saw Shirley's Braised Mushroom Meat Sauce recipe and decided to give it a try. I love mushrooms and added a few more than suggested.
I "ran out" of spring onions so the pictures look slightly bare. Actually, I grow my own spring onions but they are not fully grown yet.
I've modified the recipe slightly by reducing a small amount of seasonings and did the lazy way out (Shirley removed the fried shallots in Step 3, I didn't). For those interested in the original recipe, please refer to Shirley's blog here.
Ingredients300g minced pork
7 - 8 dried mushrooms
4 - 5 red shallots/small red onions, sliced
100ml - 120ml water/chicken stock
1/2 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp sesame oil
some corn flour
* you may add more to your liking
1 tbsp Oyster Sauce
1 tbsp Dark Soya Sauce
1 1/2 tbsp Light Soya Sauce
1/2 tbsp Rock Sugar
Dash of White Pepper
Pinch of 5 spice powder (we don't like it too strong so I only added a pinch)
1 tbsp Rice Wine (I used ginger wine)
- Season minced pork with seasonings.
- Soak mushrooms in water and dice into small cubes.
- In a heated wok, add 1 - 2 tbsp oil, fry sliced shallots until brown and crispy.
- Add mushroom and fry till fragrant. Add minced meat and stir fry until 70% cooked.
- Add sauce ingredients (please feel free to adjust according to taste).
- Add water/chicken stock and simmer on low heat for one hour. Turn off heat and if possible leave the minced meat over night (I usually cook this in the morning with my thermal pot and we have it for dinner).
- Heat up again before serving. If a thicker texture is preferred, thicken with a little potato starch solution.