Pasta with Minced Chicken and Mushrooms

200g Minced Chicken/Pork/Turkey

1 tsp Grated Ginger

1 tbsp Minced Garlic

1 - 2 tbsp Vegetarian Shitake Mushroom Flavored Sauce

1/2 - 1 cup Water

5 pcs Dried Mushrooms

2 tsp Sugar

1-2 tbsp Low Sodium Soy Sauce

1 tbsp Corn Flour

3 tbsp Water

• Reconstitute the dried mushrooms in water.
• Squeezed out the water from the mushrooms when they have softened.
• Diced the mushrooms.
• Marinate the diced mushrooms with 2 tsp sugar and 1 tbsp Soy Sauce. You may add more sugar and soy sauce if you have use more mushrooms, or if you prefer a stronger flavor.
• Marinate for 15 minutes or more.
• Heat up a frying pan. Add 2 tsp of oil into the heated pan.
• Fry the mushrooms. Remove and set aside.
• Add 1 tbsp of oil into the heated pan.
• Fry the ginger and garlic till fragrant.
• Add the minced meat and fry till cooked.
• Add the oyster sauce and water. Mix well.
• You can add more oyster and water if you have more pasta. It's ok for the sauce to be a little more saltier than what you normally want, as the sauce will mix with the pasta, and the taste will be diluted.
• Mix the 1 tbsp corn flour and 3 tbsp water to form the cornstarch mixture.
• Pour in the cornstarch mixture to thicken the meat sauce. You need not use all the cornstarch mixture. Thicken the sauce to your desired consistency.
• Pour the meat and thicken sauce over the pasta.
• Serve warm, and with a side of broccoli.

No more store-bought pasta sauce!

Or good when you run out of store-bought pasta sauce =)