Ingredients
2
2 servings
- •1 tablespoon Chinese rice wine
- •1 tablespoon soy sauce paste
- •1 tablespoon soy sauce
- •1 teaspoon white sugar
- •3 dashes ground white pepper
- •½ pound ground pork
- •⅓ cup Taiwanese pickled cucumbers with brine, chopped
- •1 tablespoon vegetable oil
- •2 small shallots, thinly sliced
- •2 cloves garlic, minced
- •1 teaspoon minced fresh ginger
- •¼ teaspoon ground star anise
- •1 ½ cups water
- •¼ teaspoon sesame oil
- •2 green onions, chopped
Instructions
- Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
- Mix ground pork with brine from cucumbers together in a bowl.
- Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
- Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
- Top pork mixture with sesame oil and green onions.
Nutritional Facts
Per 2 servings
- Calories: 356
- Carbohydrate: 11g
- Fat: 24g
- Fiber: 2g
- Protein: 22g
- Sugar: 3g
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