Step 1

If you can’t find Shaoxing wine, you can use dry sherry. Serve with steamed rice and top with soft-cooked eggs, steamed vegetables, fried shallots, and scallions, if desired.

Step 2

Combine 2 cups hot water and ¼ ounce dried shiitake mushrooms in bowl. Let sit until mushrooms are tender, about 15 minutes.

Step 3

Drain mushrooms, reserving liquid. Remove and discard mushroom stems. Finely chop mushrooms.

Step 4

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, reduce heat to medium, and cook until golden brown, 1 to 2 minutes, stirring constantly.

Step 5

Add 2 minced garlic cloves and ½ teaspoon grated fresh ginger and cook until fragrant, about 1 minute, stirring constantly.

Step 6

Add remaining 1 tablespoon vegetable oil , 1 pound ground pork , and pinch salt to skillet and cook over medium-high heat until browned, breaking up meat into small pieces, 5 to 7 minutes.

Step 7

Add 2 tablespoons Shaoxing wine , scraping up any browned bits, then stir in ¼ cup reserved mushroom soaking liquid , 2 cups chicken broth , 1 tablespoon soy sauce , 1 tablespoon dark soy sauce , 1 tablespoon packed brown sugar , and ¼ teaspoon five-spice powder .

Step 8

Bring to boil and add ½ cup fried shallots .

Step 9

Cover skillet, reduce heat to medium, and simmer vigorously, until broth is mostly absorbed and pork is tender, about 20 minutes. (If sauce reduces too quickly, add more water, 1 tablespoon at a time.)

Step 10

Serve pork sauce with steamed rice and desired toppings.