Chinese Meat Sauce with Mushrooms

Name: Chinese Meat Sauce with Mushrooms
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Ingredients: 12 oz ground meat; 12 oz fresh king trumpet, oyster, or shiitake mushrooms; 1/4 cup fresh ginger; 1/4 cup garlic; 1/2 cup shallot; 5 scallions; 1-3 tbsp fresh Thai chilies; 3/4 cup fermented black beans; 3/4 cup neutral oil, divided; 4 whole star anise; 1 cassia cinnamon stick; 4 bay leaves; 2 tbsp Sichuan peppercorns; 2 black cardamom pods; 2 tbsp hoisin sauce; 2 tbsp light soy sauce; 2 tbsp oyster sauce; 2 tbsp Shaoxing wine; 1 tsp dark soy sauce; 1 tsp sesame oil; 2 tbsp toasted sesame seeds

This rich Chinese meat sauce is deeply savory, fragrant with whole spices, and packed with mushrooms, fermented black beans, and aromatics. Spoon it over noodles, rice, tofu, or steamed vegetables for a bold, restaurant-style topping you can make ahead.

Servings12 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

ground meat
12 oz
fresh king trumpet, oyster, or shiitake mushrooms
12 oz
fresh ginger
0.3 cup
garlic
0.3 cup
shallot
0.5 cup
scallions
5
fresh Thai chilies
1 tbsp
fermented black beans
0.8 cup
neutral oil, divided
0.8 cup
whole star anise
4
cassia cinnamon stick
1
bay leaves
4
Sichuan peppercorns
2 tbsp
black cardamom pods
2
hoisin sauce
2 tbsp
light soy sauce
2 tbsp
oyster sauce
2 tbsp
Shaoxing wine
2 tbsp
dark soy sauce
1 tsp
sesame oil
1 tsp
toasted sesame seeds
2 tbsp

Step-by-Step Instructions

Place a clean, dry wok over medium-low heat. Add the neutral oil, star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and black cardamom pods. Gently heat for about 10 minutes, adjusting the heat as needed so the spices become fragrant without burning. Turn off the heat and let the oil infuse while you prepare the remaining ingredients.

Strain the infused oil back into the wok and discard the whole spices. Set the wok over high heat, then add the ginger, garlic, shallot, the white parts of the scallions, and the Thai chilies. Stir-fry for 1 to 2 minutes, until aromatic and just lightly golden.

Add the ground meat and break it up with a spatula. Cook until browned and lightly crisp at the edges. Stir in the fermented black beans and chopped mushrooms, then continue cooking until the mushrooms release their moisture and the mixture becomes dry and lightly caramelized.

Reduce the heat to medium. Add the hoisin sauce, light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, and sesame oil. Stir well and simmer for about 10 minutes, stirring occasionally, until the sauce is glossy and the flavors are fully blended.