Comfort me with a bowl of rice

Taiwanese Meat Sauce

• Ground pork, 1 LB
• Oil, 1 TBS
• Shallots, diced, 1 cup
• Garlic, 4 cloves, minced
• Soy Sauce, 1/4 cup
• Soy Sauce Paste, 1/4 cup
• Mirin, 2 TBS
• Rice wine, 2 TBS
• Five-spice powder, 1/2 tsp
• Water, 2 cup
• Hard boiled eggs, 6 to 8

1. Heat oil in a pan.  Add shallots to oil and saute until slightly brown.  Add garlic to pan and saute until fragrant.
2. Add pork to pan and saute until pork turns white.  Add soy sauce, soy sauce paste, mirin, rice wine to pork and saute for a minute.
3. Add water, five spice and eggs to pan.  Bring water to a boil and then simmer for an hour.
4. Serve with steamed rice and sauteed taiwanese picked mustard green.  Garnish with cilantro leaves.

Sauteed Taiwanese Pickled Mustard Green

• Taiwanese pickled mustard green, 12 oz
• Oil, 1 TBS
• Red chili peppers, sliced, 1 TBS
• Sugar, 1 tsp
• Sesame oil, 1/4 tsp

1. Rinse pickled mustard green until running water.  Drain water and cut into match-sized pieces.
2. Heat pan (without oil) and saute mustard green pieces in pan for about 5 minutes or until most moisture evaporates.
3. Remove mustard green from pan and set aside.  Heat oil in pan and add red chili peppers to pan and saute for a minute. 
4. Return mustard green to pan and saute with red chili peppers.  Add sugar and sesame oil to mustard green and saute until sugar melts.  Serve warm or at room temperature.