3/4 to 1 lb lean pork - cut into bite-sized cubes
1 acorn squash - cut into bite-sized cubes
3 dried shitake mushrooms - soaked in water and drained
1 stalk green onion - cut into 1 inch length
1/2 white onion - cut into small pcs
2 shallot - sliced
2 cloves garlic - sliced
2 star anise
1 inch cinnamon stick
3 dried red chilli
handful of basil leaves
2 tbsp sweet soy sauce paste
2 tbsp ketchup
1 tbsp rice wine
salt to taste
1 cup water
Seasonings for meat
1 tbsp soy sauce
1 tbsp huatiao wine
1 tsp sesame oil
1 tsp sugar
1 tsp cornstarch
salt and pepper to taste
- Marinate meat with seasonings for 1 hour or more.
- Heat up oil in a frying pan. Saute the white onion, shallot, garlic and chilli till fragrant. Add the meat, mushrooms, basil leaves and green onion and stir fry for a while under high heat. Add rice wine, sweet soy sauce and ketchup and continue to fry to mix well.
- Add squash, star anise and cinnamon stick. Add 1 cup water and bring to a boil.
- Cook under high heat for 5 mins and medium low heat for 10 to 15 mins. Sprinkle salt to taste and serve warm with rice.