First, place 2 Tbsp Chinese tiny dried shrimp in small bowl and add room-temperature water to reconstitute the shrimp. Let sit for 15 minutes, then strain out the water and place the reconstituted shrimp on a large cutting board. Gently mince the shrimp or crush it in a mortar and pestle. Second, using a large wok, saute 2 chopped scallions, 2 tsp minced garlic, and 2 tsp microplaned ginger in a little (about 2 tsp) neutral oil until fragrant. Third, add the minced shrimp and sauté quickly. Fourth, add ½ lb minced pork and sauté quickly. Fifth, add 1 large peeled daikon, cut into gem-like chunks, carefully coating the daikon pieces with the contents of the wok. Sixth, add 1 cup chicken broth, 2 Tbsp (or slightly less) soy sauce, 1 Tbsp Chinese cooking wine, and 1 Tbsp sugar. Bring to a boil, then cover and simmer on medium-low, stirring occasionally to coat the daikon, until tender (about 30-35 mins). Season to taste, and serve with rice. (Feb. 2014)
Source: Sumi Hatano’s Chinese Light Meals & Snacks (Shufunotomo / Japan Publications 1992), https://a.co/d/6gl2AML.
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