Minced Pork with Edamame

Little Miss M's favorite 'baby', MoMo the mouse loves this dish too!

Although the grocery store is just 1 1/2 miles away from our house there are days when we're out of fresh food and I'm just too busy to make a trip to get groceries. Something I always turn to when this happens or when I'm too lazy to think of what to cook is the following dish. I am not ashamed to say that our freezer has NEVER not had bacon! I also stock up on edamame (shelled or whole in the pod) and at least a pound of minced pork.

You can also add fresh or reconstituted dried Shiitake mushrooms to the dish which I would if Keith didn't hate mushrooms so much. The minced pork is very good on noodles with some blanched bean sprouts and 'choy sum' (Chinese mustard greens). Both Keith and Little Miss M like this dish very much and served with brown rice and a green vegetable I think it provides a balanced meal.

MINCED PORK WITH EDAMAME
Serves 4

2 cloves garlic finely minced, or use 2 stalks of green onions, thinly sliced
1 pound minced pork
2 rashes bacon, cut into 1/2" pieces
½ tbsp oyster sauce
½ tbsp soy sauce
½ tsp dark soy sauce
1 tbsp Chinese cooking wine
1 tsp sesame seed oil
a dash of white pepper
½ cup water (or more, for more sauce)
½ cup shelled edamame beans

1 cup sliced fresh or reconstituted dried Shiitake mushrooms (optional)

• Cook the bacon until crispy, set aside.
• Remove all but ½ tbsp bacon fat, fry the garlic or scallions for 1 minute.
• Add in the minced pork and fry until browned, breaking up the meat into small pieces. Add all the other ingredients except the edamame. If you are using mushrooms, add in now.
• Cover and cook for about 10 minutes then check the seasoning.
• Add in the edamame and cook for 3 minutes.