This recipe is courtesy of my new cousin in law, she’s a fabulous gal and a great addition to the family! A few days ago she mentioned making her Mom’s famous ground pork Taiwanese dish, my Mama and I got real curious and begged for the recipe, which she graciously complied! The following is a my adaptation at this wonderful comfort food (while adding some vegi for bonus health benefits). Enjoy!

3/4 pound of ground pork
1 box of mushroom (wash and cut into thin slices)
5-6 dried shitake mushroom, soaked in water (reserve water for later), cut soaked mushroom into small cubes
1/3 cup of fried shallots
1 tablespoon dried shrimp
1 teaspoon rice wine
6 teaspoons soy sauce
1/2 teaspoon sugar
1-2 tablespoons oil
A dash of salt, pepper

Heat up oil in wok, toss in fried shallots and dried shrimp, let them sizzle and stir until fragrant.
Add the ground pork, use the spatchula to break up the meat, stir fry until no longer pink.
Add Shitake mushroom cubes and mushroom water, along with rice wine, soy sauce and sugar, stir until heat evenly distributed.
Add the mushroom slices in and stir fry, cover with lid, turn heat to low-medium and simmer for 20 minutes. Add salt and pepper if necessary depending on your taste. Serve immediately over white rice.