Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
What about using dark soy sauce instead of low sodium soy sauce? I know dark is less salty than regular light soy sauce but not sure how it compares to lower sodium soy sauces. I’d guess it’s fine mixed in the ground pork and I’ve seen it used for braising in other recipes but I don’t want to end up with a salty mess.
This is a great question. Would you post it in our Q&A Forum for Milk Street Insiders and Digital subscribers? It's currently free for all to use and we're sure others would love to hear the answer to this one.
The Milk Street Team
It worked! I posted in the Q&A forum as well. Thanks so much for this recipe! It's very similar to a dish I had in Shanghai a few years ago and I was so happy to find and prepare it at home!