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Source: my own concoction
Serve: 3 persons
170g minced meat (refer to note 1)
6 large dried oysters (蚝豉) (refer to note 2)
6 pieces of water chestnuts (马蹄) – peeled and chopped coarsely
4 shallots – chopped finely
½ piece pressed tofu/ tau gua (豆干) – about 100g
60g frozen edamame/ salted soy beans (毛豆）(net weight)
180g dried pasta
Seasonings (for marinade):
2 tsp light soy sauce
1 tsp corn flour/ corn starch
1½ tbsp oyster sauce
1 tbsp dark soy sauce
8-9 tbsp water
Dash of white pepper
2 tsp corn flour/ corn starch mixed with 2 tbsp water (for thickening)
- Blanch frozen edamame (with pods) over boiling water for 1-2 minutes. Drain and discard the pods. Set aside.
- Cut pressed tofu (tau gua) into thin slices and put on the kitchen paper to absorb any excess water. Then cut into small cubes about 1cm each. Heat up wok with oil and pan fry until lightly golden. Set aside.
- Marinate minced meat with light soy sauce and corn flour for at least half an hour.
- Wash and soak dried oysters in hot water for 15 minutes. Drain and chop coarsely.
- Heat up wok/ pan with oil.
- Sauté shallots lightly till soften and fragrant.
- Add in dried oysters and sauté till fragrant.
- Push shallots and dried oysters aside. Add in minced meat. Spread it out evenly. Do not stir fry immediately. Let it cook for a while until it is slightly caramelized. Flip it over and let it cook for a while until caramelized. This will increase the aroma of the minced meat. Reduce the heat to low and start breaking up the meat.
- Add in water chestnuts and stir fry till well combined with the rest of the ingredients.
- Mix oyster sauce, dark soy sauce and water in a small bowl until well combined. Add in the mixture and stir-fry till mix well. Cover with lid and simmer for about 3 minutes (if too dry, add a bit of water).
- Add in white pepper and corn flour/ corn starch solution to thicken.
- Turn off the heat. Add in tau gau (from step 2) and mix well. Dish up and set aside.
- Cook pasta according to the instruction in the packet. (Add water to a large pot. Bring water to boil. Add salt, then follow by pasta. Stir occasionally to prevent sticking. Cook uncovered until the pasta is al-dente. Blanch with cold water and strain.
- Divide cooked pasta, meat mixture (from step 12) and edamame (from step 1) into 3 equal portions. Toss and serve immediately.
- For minced meat, use semi-lean pork for better texture. If not, just add 1-2 tsp cooking oil when marinating.
- I prefer Japanese dried oysters than Korean dried oysters as they are bigger, chunkier and tastier. Japanese dried oysters can be easily found during Chinese New Year.
- Instead of pasta, you can serve it with rice or congee.
- You can substitute edamame with green peas.