I sort of made this recipe up myself.
I thought it will be nice to have juicy pork mince with chewy shiitake mushroom, the slight crunch of wood-ear fungus and preserved radish in a mouthful. And so that’s what I did!
It turned out to be very nice. Versatile too. It can be served with rice or as a topping on noodles. It keeps very well in the fridge because it’s basically without a sauce. I usually prepare a large portion and store it in an airtight container in the fridge to be consumed over a few days. A very handy “stand-by” dish
- 150 – 200 g lean pork mince
- 4 – 5 shiitake mushrooms, soaked until soft and sliced
- A handful of wood-ear fungus, soaked and sliced finely
- 2 – 3 pieces of preserved radish, rinsed and chopped finely
- 3 – 4 cloves of garlic, peeled and chopped finely
- 1 fresh red chilli, de-seeded and chopped finely (I ran out of fresh chilli so I used half teaspoon of chilli powder)
- 2 tablespoons soy sauce
- 1 tablespoon dark sweet soy sauce
- A pinch of salt
- A few dashes of fish sauce
- A few shakes of white pepper powder
- Marinade pork mince with the seasonings for at least an hour or overnight.
- Heat 2 tablespoons of cooking oil in a frying pan.
- Stir fry garlic and pork mince until cooked, about 3 minutes.
- Add in chilli or chilli powder then radish, stir fry a minute.
- Add in mushroom and fungus, stir fry for a minute.
- Taste and season with additional soy sauce and dark soy sauce if necessary.
- Stir fry for another 5 minutes, season and taste as you go.
- Remove and serve hot.