Grandpa's Spicy Pork Sauce

Fond childhood memory of coming home from school to a steaming bowl of noodles topped with this sauce.

Ingredients

• Minced pork and/or beef, 2 lb

• Pressed Tofu 豆干, 4 square pieces, diced

• Shiitake mushrooms (preferably rehydrated), 14 medium size, diced

• Garlic, minced

• Ginger, minced

• Chicken or beef broth / stock - 3 to 4 cups

• Fragrant spicy paste 香辣酱, grandpa’s preferred brand is 美乐

• Spicy fermented bean paste 豆瓣酱

• Sweetened soy bean paste 甜面酱

• Dark soy sauce

• Cooking oil

Instructions

1. In a non-stick skillet, dry saute the mushrooms to release some of their water over low heat. Keep them in a single flat layer and do multiple batches if needed. Reserve.

2. In a heavy bottom pot or dutch oven with a fitted lid, pan fry the dice pressed tofu.

3. Remove tofu from pot. In the same oil over low heat, stir fry garlic and ginger until fragrant.

4. Add minced meat and using a spatula, break it up into small pieces. Saute until browned. Add the mushrooms.

5. Add 3 tbsp of each paste sauce and 2 tbsp of the dark soy sauce.

6. Add broth. Adjust seasoning to taste.

7. Cover and cook for 30+ minutes until everything comes together with a slick thick sauce.

8. Add in the fried tofu and cook for 5 minutes more.

To serve, scoop on top of cooked noodles or do a one-pot pasta situation. Top with chopped green onions and crushed roasted peanuts.