Taiwan-style Minced Pork Sauce (台式香菇肉燥,肉燥米台目)

This is quite a versatile Taiwan-style sauce that is often used to whip up a quick meal by mixing it with rice (肉燥飯), noodle (肉燥麵), or Taiwan-style rice pasta (肉燥米台目, see product package below).  It is easy to make.  It will keep in the fridge for 2-3 weeks , or in the freezer for 2-3 months.  It is worth noting that this sauce is similar to the pork stew we posted earlier, except that this item takes much less time to cook, and uses ground pork instead of large chunk of pork.  #TaiwanDish

I. Taiwan-style Minced Pork Sauce (台式香菇肉燥)

1. Marinate 1-lb of ground pork with 2 tsp rice wine, 2 tsp soy sauce, 2 tsp corn starch, stir evenly, and let sit for 30 minutes.  Note 1- Instead of using ready-made ground pork, consider grinding leaner meat, such as pork butt, into ground pork. 
2. Soak 6-8 pieces of dry mushroom in hot water till they are soft (30-60 minutes). Then chop into small chunks (~1/4"-square size).
3. Mince 3-4 cloves of garlic.
4. (Medium-to-High Heat) Heat 2 Tbsp of vegetable oil in a flat-bottom cooking pan, stir-fry garlic and mushroom for 2-3 minutes, then add marinated ground pork, and stir-fry for another 2-3 minutes.
5. (Medium-to-Low Heat) Add 3-4 cups of water, add 1 cup of Fried Shallots (油蔥酥, see product package in Pork Stew post).  Season with 1/2 tsp salt, 1 tsp sugar, 1 tsp white pepper, 2-3 Tbsp Rice Wine, 2-3 Tbsp Soy Sauce.  Let simmer for 8-10 minutes with lid on (stir every 2 - 3 minutes).  Add water to keep the sauce in fluid paste form.  
6. Season to taste (add 1/4 tsp salt  and/or 1 tsp soy sauce a time).  The picture below shows Taiwan-style Rice Pasta (肉燥米台目), a dish we've grown to enjoy so much over time.  

II. Taiwan-style Rice Pasta (肉燥米台目)

1. Defrost 2 small packs of frozen rice pasta by unpacking and immersing in water till noodles are soft (15-20 minutes; There are 5 packs in a package, see the picture above for product image).  Strain water out from rice pasta.  Note- Use frozen Udon (the Japanese thick noodle) instead, if rice pasta cannot be found in the local market.
2. Heat 4 Tbsp of  vegetable oil at High Heat for 1 minute, in a flat bottom cooking pot.  Place rice pasta in the pot.  Use a pair of chopsticks to stir the pasta in the oil, to make sure the noodles are not bunched together, and the veggie oil soaks through.  Cook till the pasta is soft and slightly golden (3-4 minutes).  Note- Add some water and 4-5 extra minutes of cooking, if Udon is used instead of rice pasta.
3. Add 1 - 2 cups of Minced Pork Sauce (肉燥) into the pot, and mix evenly, stir-fry for 2-3 minutes.  
4. Still on high heat, add 2-3 cups of mung bean sprouts (綠豆芽) and stir-fry for 1-2 minutes. Add 1-2 Tbsp of soy sauce to taste, and to add color.  
5. Now add 2-3 cups of chive (韭菜, chopped into ~1" segments), mix and stir for 15-30 seconds  Turn off heat.  Mix all the ingredients evenly and serve.