Taiwanese Ground Pork And Pickled Cucumbers

• Seasoning:
• 1 tablespoon Chinese rice wine
• 1 tablespoon soy sauce paste
• 1 tablespoon soy sauce
• 1 teaspoon white sugar
• 3 dashes ground white pepper
• 1/2 pound ground pork
• 1/3 cup Taiwanese pickled cucumbers with brine, chopped
• 1 tablespoon vegetable oil
• 2 small shallots, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon ground star anise
• 1 1/2 cups water
• 1/4 teaspoon sesame oil
• 2 green onions, chopped

1. Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
2. Mix ground pork with brine from cucumbers together in a bowl.
3. Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
4. Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
5. Top pork mixture with sesame oil and green onions.

seasoning, chinese rice wine, soy sauce paste, soy sauce, white sugar, white pepper, ground pork, cucumbers, vegetable oil, shallots, garlic, fresh ginger, ground star anise, water, sesame oil, green onions

Taken from www.allrecipes.com/recipe/257374/taiwanese-ground-pork-and-pickled-cucumbers/ (may not work)