For the second day of featuring minced meat, let’s do something different. This time I will be using minced meat to make a sauce in a kind of free style cooking. I guess we are all familiar to the blanched Asian greens served with oyster sauce on top, but there are also several variations of this dish. In Malaysia, they serve it with sambal and in Philippines we serve it with bagoong. These are already very common. I wanted to try something new. I experimented on creating a new type of sauce for this delicious and healthy greens and I call it, Minced Pork and Shiitake Sauce.
How about you do you have any other ways of serving Asian greens?
1 bunch choy sum or any Asian greens
1/2 cup minced pork
3 pcs dried shiitake mushrooms, hydrated and sliced
2 cloves garlic, minced
1 small shallot, finely chopped
3 tbsp Chinese cooking wine
2 tbsp light soy sauce
1/2 cup water, from rehydrated mushroom
1 heaping tsp cornstarch
2 tsp sesame oil
freshly ground black pepper
1. Blanch greens in boiling water and rinse it with cold running water to maintain green colour. Set this aside.
2. In a wok add oil then sauté garlic and shallots.
3. Add minced pork and cook until light brown in colour.
4. Add shiitake mushrooms and stir fry for a minute.
5. Mix well together water, light soy sauce, Chinese cooking wine and cornstarch then pour on the wok. Simmer until sauce thickens.
6. Add sesame oil then season with salt if needed.
7. Place cooked greens on a plate then pour sauce on top. Sprinkle with fried garlic then serve.