Taiwanese Meat Sauce

From "steamy kitchen"

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 cup chicken broth
• 2  tablespoons oyster sauce
• 2  teaspoons light soy sauce (regular)
• 1  teaspoon  chinese black vinegar
• 1⁄2 teaspoon Chinese five spice powder
• 1  tablespoon brown sugar
• 2  teaspoons  cooking oil
• 1⁄2 onion, chopped
• 1  lb ground pork (or ground beef or chicken or turkey)
• 2  garlic cloves, finely minced
•  one 8-ounce can bamboo shoot, drained and diced
• 4  ounces  fresh shiitake mushrooms, diced
• 1  stalk green onion, chopped

Directions

1. In a small bowl, combine the chicken broth, oyster sauce, soy sauce, vinegar, five spice powder and brown sugar. Set aside.
2. Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Add in the onion and cook for 1 minute. Stir in the ground meat and cook for 2 minutes. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic. Add in the garlic and stir fry for a few seconds or until you begin smelling the garlic. Add in the bamboo shoots and mushrooms. Toss everything in the wok together.
3. Pour in the broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in the green onions. Serve the ground beef mixture over the noodles or rice.