Taiwanese Dry Noodles
2020, Jan 30
Main Ingredients
| Ingredients | Quantity |
|---|---|
| Ground Beef | 1 lbs |
| Asian 5-spice | 2 Tablespoon |
| Shallot | 2 Bulbs |
| Sesame Oil | ~1 teaspoon |
| Shiitake Mushrooms | ~300g |
| Green Onion | 1 stalk |
Sauce mixture
| Ingredients | Quantity |
|---|---|
| Oyster Sauce | 2 Tablespoon |
| Soy Sauce | 2 Tablespoon |
| Balsamic Vinegar | 1 Tablespoon |
| Brown sugar | 2 Tablespoon |
| Chicken Broth | 1/2 Cup |
Notes
- I treat this pretty much as stirfry when making it, so I throw in any ingredients that I have in the pot.
- Make the sauce mixture in advance and dehydrate the shiitake mushrooms, before frying the meat.
- In a big frying pan, heat up the oil, and cook the shallots and green onion to be translucent
- Fry the ground meat
- While frying, add the 5-spice a tablespoon of the sauce mixture to season the meat while cooking
- Add in the remaining sauce mixture when the meat is cook
- Some starch can be added to thicken the sauce (~2 teaspoon)