Chinese Meat Sauce
This flavorful all-purpose Chinese meat sauce can make an exciting, satisfying meal out of any bowl of noodles, congee, or rice.
Servings: 12
Calories: 283kcal
Ingredients
To infuse oil:
- ¾ cups neutral oil
- 4 whole star anise
- 1 cassia cinnamon stick
- 4 bay leaves
- 2 tablespoons Sichuan peppercorns
- 2 black cardamom pods
For the rest of the dish:
- ¼ cup fresh ginger (minced)
- ¼ cup garlic (coarsely chopped)
- ½ cup shallot (finely chopped)
- 5 scallions (finely chopped, white and green parts separated)
- 1 - 3 tablespoons fresh Thai chilies (chopped, to taste)
- 12 ounces ground meat (pork, beef or chicken)
- ¾ cup fermented black beans (rinsed and drained)
- 12 ounces fresh king trumpet, oyster, or shiitake mushrooms (finely chopped)
- 2 tablespoons hoisin sauce
- 2 tablespoon light soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons toasted sesame seeds
Instructions
- In a clean, dry wok over medium-low heat, add the neutral oil, star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and black cardamom pods. Allow the oil to heat up, and cook the aromatics until fragrant, about 10 minutes. Take care not to burn the spices—adjust the heat level as needed. Turn off the heat, and let the oil cool off and continue to infuse in the wok while you prepare the rest of the ingredients for the sauce.
- Once you have all the ingredients chopped and prepared, use a strainer to remove the toasted spices from the oil in the wok, and discard. Turn the heat back on to high. To the flavored oil, add the ginger, garlic, shallots, white parts of the scallions, and the chilies. Cook for a minute or so, until the garlic and ginger turn lightly golden, stirring often to prevent burning.
- Next, add the ground meat. Break apart any large chunks and cook until the meat turns lightly crisp around the edges. Then add the fermented black beans and mushrooms. Cook, stirring often, until all the liquid has cooked out of the mushrooms and they’re slightly caramelized.
- Reduce the heat to medium, and add the hoisin sauce, light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, and sesame oil. Stir and cook for 10 minutes to let the flavors meld.
- Add the green parts of the scallions, and cook for another 2 minutes. Turn off the heat, stir in the toasted sesame seeds, and the sauce is ready to use.
Nutrition
Calories: 283kcal | Carbohydrates: 11g | Protein: 11g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 20mg | Sodium: 346mg | Potassium: 279mg | Fiber: 3g | Sugar: 3g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg