Mushroom Gravy

This gravy goes really well with flat noodles. Best served with Chee Cheong Fun with some sesame sprinkled on top.

*This recipe makes 1 small pot (10cm deep x 13cm diameter) of gravy. 

Ingredients : 

1. 7-8 Dried Shiitake Mushrooms / Chinese Black Mushrooms, soaked over night, thinly sliced. 
2. Soaked mushroom water. (Because the water is needed for stronger mushroom aroma, rinse the mushrooms before leaving to soak overnight.)
3. 700ml Water (+/-) - You will need to adjust once you have poured in the soaked mushroom water. 
4. 450g Minced Pork (+/-) 
5. 4 Pips of Garlic, chopped
6. 1 Medium Big Onion, chopped 
7. 2 Slices Ginger, about 2cm long
8. 2 tbsp Tapioca Starch, mixed with water 
9. 2 tbsp Oil for stir-frying
10.  Marinade : 

• 3 tbsp Soy Sauce
• 2 tbsp Dark Soy Sauce
• 1 tbsp Sesame Oil
• 1 tbsp Oyster Sauce
• 1 tbsp Sugar 
• 1 tsp White Pepper 

 Method 

1. Marinate minced pork, set aside
2. Slice mushroom thinly, set aside
3. Heat sauce pan / pot with 2 tbsp oil
4. Once oil is heated, lower heat to medium & add in chopped garlic, ginger & onion, briefly toss until fragrant. 
5. Add in minced pork, stir fry until half cooked, add in sliced mushroom & stir fry until pork is fully cooked.
6. Add in mushroom water, stirring until you reach just boiling point, add in enough water to cover 80% of the pot. (Refer to my note before the ingredients list. I used a 13cm in diameter x 10cm deep pot. Adjust according to the size of your pot. Taste to adjust.) Turn fire to maximum, stirring until you reach boiling point, reduce fire to low, cover pot with lid.
7. Let simmer for about 20 minutes. 
8. Open up lid, taste gravy. Adjust by adding water or salt according to your preference. 
9. If you're satisfied, stir in starch mixture to thicken gravy. Stir until gravy reaches boiling point. Remove pot from heat & serve with desired noodles. 
10. Top with fried onions to complement.