Step 1

Heat a medium-size dutch oven (or heavy duty pot) over medium heat until hot. Add a tablespoon of oil. Add green onion and ginger. Cook for a minute to release the flavor.

Step 2

Add ground meat. Cook and stir until surface turns brown.

Step 3

Add the doubanjiang. Cook and stir until the meat is evenly coated.

Step 4

Add the radish. Cook and stir to mix well.

Step 5

Add Shaoxing wine, chicken stock, soy sauce, sugar, and five spice powder. Cook over medium high heat until brought to a boil. Turn to medium low heat. Simmer for 15 to 20 minutes, or until the radish turns tender. Add salt to taste.

Step 6

Serve with steamed rice or by itself.