Meat Topping for Dan Dan Mein

<Meat Topping)

• Cooking oil, 2 TBS
• Ground pork, 1 lb
• Chinese preserved vegetable, 1 cup (about 100 g)
• Green onions, 4, julienned
• Shaoxing wine, 3 TBS
• Spicy bean Sauce, 1 TBS
• Sweet bean Sauce, 1 TBS
• Soy sauce, 1 tsp
• Mirin, 2 TBS
• Salt, to taste (optional if salted shaoxing cooking wine is used)

1. Rinse Chinese preserved vegetables lightly with water to remove excessive saltiness but without washing the flavor off completely.  Drain and dice.  
2. Combine shaoxing wine, black bean sauce, sweet bean sauce, soy sauce and salt in a small bowl.
3. Add oil to pan and heat over high heat.  As soon as oil begins to smoke, add meat to pan and quickly stir-fry until ground pork begins to turn white in color and separates.  Add diced preserved vegetables and sauce mixture to pan.  Stir-fry until meat is completely cooked and evenly coated with sauce.
4. Sprinkle green onions over the meat and quickly stir-fry for another minute.  Serve immediately with cooked rice or noddles.

Below is a picture of the Chinese preserved vegetables I used.  It comes in a small package and can be found in most Asian grocery store.