This recipe uses seasoning ingredients that every family has on hand. It doesn't use a lot of those ingredients either so it's easy to make. Use this meat-miso mix wrapped with lettuce leaves, on zha jiang mian (Hong Kong style meat sauce with noodles) of course, or in fried rice, mapo tofu and more. You can freeze this too.
Mix the ● ingredients together to make the miso sauce. Take the root and green parts off the leek and finely chop the white part.
Heat some oil in a frying pan and stir fry the ground meat, ginger and doubanjiang. (If you're using a non-stick pan, there's no need to use oil.)
When the meat changes color, add the combined miso sauce and chopped leek, and stir fry.
Stir fry over medium heat for about 3 to 5 minutes, reducing the moisture until the meat is still moist. Drizzle in the sesame oil and it's done.
Today I used it in lettuce wraps.
I added crispy-crunchy lotus root. Add 100 g of cooked lotus root (canned or vacuum packed) to the basic recipe.
Story Behind this Recipe
I usually make this with whatever I have on hand and not measuring anything, but after a friend of mine asked for a proper recipe, I tried measuring things out as I made this. I also edited the recipe to use ingredients that everyone is likely to have on hand, and uploaded the recipe.
If you add finely chopped lotus root, bamboo shoot, shiitake mushrooms and so on to this basic recipe, you can enjoy different textures. Add 1 to 2 tablespoons of ground sesame seeds at the end to add a nutty flavor! If you have small children, it's also good if you reduce the doubanjiang and add ketchup.