2 cups hot water
¼ ounce dried shiitake mushrooms, rinsed
2 tablespoons vegetable oil, divided
2 garlic cloves, minced
½ teaspoon grated fresh ginger
1 pound ground pork
Pinch table salt
2 tablespoons Shaoxing wine
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon packed brown sugar
¼ teaspoon five-spice powder
½ cup fried shallots
4 cups cooked white rice

Combine 2 cups hot water and ¼ ounce dried shiitake mushrooms in bowl. Let sit until mushrooms are tender, about 15 minutes. Drain mushrooms, reserving liquid. Remove and discard mushroom stems. Finely chop mushrooms.

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, reduce heat to medium, and cook until golden brown, 1 to 2 minutes, stirring constantly.

Add 2 minced garlic cloves and ½ teaspoon grated fresh ginger and cook until fragrant, about 1 minute, stirring constantly.

Add remaining 1 tablespoon vegetable oil, 1 pound ground pork, and pinch salt to skillet and cook over medium-high heat until browned, breaking up meat into small pieces, 5 to 7 minutes.

Add 2 tablespoons Shaoxing wine, scraping up any browned bits, then stir in 1-2 cups mushroom liquid & chicken broth, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon packed brown sugar, and ¼ teaspoon five-spice powder.

Bring to boil and add ½ cup fried shallots.

Cover skillet, reduce heat to medium, and simmer vigorously, until broth is mostly absorbed and pork is tender, about 20 minutes. (If sauce reduces too quickly, add more water, 1 tablespoon at a time.)

Serve pork sauce with steamed rice and desired toppings.

Ingredients
2 tablespoons oil
1/2 onion (finely chopped)
2 cloves garlic (minced)
1/2 pound ground chicken
1/2 block pressed, diced up tofu
2 teaspoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1/2 cup water (mixed with 1.5-2 Tbsp cornstarch)
1 head bibb lettuce or romaine
Chopped scallions and cilantro (to garnish)

1 tsp chili oil crisp to mix-in at the end

Sautee onion 2 min, add tofu 2 min. Add garlic. Add chicken. Add sauce. Add cornstarch mix. Stir in chili oil.

1-1.5 lb tomato, cut into 8 pieces each
4 egg
5 thin slices ginger, chopped into thin matchsticks
2 tbsp oil
3 tbsp water

Sauce
0.50 tsp salt
2 tbsp brown sugar
2 tbsp ketchup

1 tbsp cornstarch (for slurry)
4 tbsp water (for slurry)

Heat the pan on high heat. When it’s hot, but not smoking, add oil and give the pan a swirl to coat. Pour in the beaten eggs, and push the eggs gently around with a spatula to scramble. When the eggs are about 80% cooked through, which will take about 35 seconds, transfer them to a plate or bowl. The bowl where you beat them originally will work great!

The pan should still be hot, so add a bit more oil, and then add the matchstick ginger. Once the ginger is in, add the tomato wedges. Stir-fry for about 30 seconds, then add water (3 tbsp).

Season with salt (0.50 tsp) and brown sugar (2 tbsp). Keep the tomatoes cooking at a boil for about 2.5 minutes. Add ketchup (2 Tbsp) and stir.

Slowly pour in cornstarch slurry into the pan, mixing as you go. When sauce thickens, add the eggs back into the pan. Stir it in and let cook quickly, then turn off the heat.