On Sat, 20 Jun 2009 11:53:32 -0700 (PDT), aem wrote:

> On Jun 20, 9:22*am, "Jean B." > wrote:
>>
>> No. *I am aware of that (and can't achieve it here on my stove),
>> but this is s bright flavor. Maybe I'll ask on the local chowhound.
>>
> One thing you might try is a bit of rice vinegar in the marinade for
> the ground pork or stirred in near the end of the cooking (or both).
> About a teaspoon, say, in lieu of rice wine or sherry. I do this now
> and then when I want something a little "bright" or to add a little
> subtle zing. -aem

why not 'added to' instead of 'in lieu of'? a teaspoon won't make much
difference in the consistency of the sauce.

your pal,
blake