Douban Mushroom Sauce

Name: Douban Mushroom Sauce
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500g Mushroom; 100g minced meat; 2 clove Garlic; 2 slice Ginger; 1 tbsp Doubanjiang; a pinch Sesame oil; 1 large bowl Clear water

Minced pork, mushroom bits, ginger and garlic are fried up generously with broad bean paste into a rich, spicy sauce that clings happily to noodles and rice.

20 minNewEasy Pickled & Preserved Braise Savory

Instructions

1
First, chop the ginger and garlic into fine pieces and set aside.
2
Prepare the minced meat, mix in a little cooking wine, and marinate for a while.
3
Wash the mushrooms and cut them all into small granules.
4
Pour an appropriate amount of oil into the wok, a little more than usual when stir-frying.
5
Add the minced meat and break it apart.
6
Then add the minced ginger and minced garlic, and stir-fry for a bit.
7
Pour the chopped mushrooms into the pan and stir-fry evenly.
8
Add a big spoonful of doubanjiang and mix well.
9
Pour a large bowl of water, bring to a boil over high heat, then simmer over low heat.
10
Reduce the sauce until almost dry, for about 20 minutes, then drizzle in a little sesame oil.
11
After mixing evenly, turn off the heat and it's ready to serve.