Sweet Miso (or tianmianjian - Chinese sweet bean sauce)
Cut the vegetables. Finely chop the mushrooms, mince the leek, garlic, and ginger. Cut the garlic chives into 3cm lengths. Combine the seasonings and set aside.
In a pan, add the ginger, garlic, and sesame oil, and turn on the heat.
Stir the pan as it warms up, and add the ground meat. Be careful not to burn the garlic.
When the meat is about 80% cooked, add the leek and mushrooms. Continue cooking.
Add the doubanjiang, stir and continue cooking.
Mix the seasonings.
Bring the pot to a simmer. Add the cellophane noodles. You could also cut the noodles shorter with kitchen scissors.
The noodles will quickly soften. Cook to reduce the liquid. Add the garlic chives. Mix the ☆ ingredients, and slowly add to the pan. This will thicken the sauce, so stop when the desired thickness is reached.
I only add a small amount of doubanjiang, as I have small children but you can increase the amount if you want it spicier.
Story Behind this Recipe
I wanted to make mapo tofu, but realized I didn't have tofu, and decided to substitute with cellophane noodles (harusame) instead. The combination turned out great.
If you like cellophane noodles, you could double the amount. You could also increase the amount of vegetable or add others not listed above. You could make sweet miso from this recipe (Recipe ID: 168187) but store bought tianmianjian works well too. The noodles will soak up the cooking liquid, so you may want to add more soup stock.