Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Pork
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pam Coombes RNCM95A
2 tablespoon Hot bean sauce
MM:MK VMXV03A
1 1/2 cup Chicken broth
4 ounce Bean threads or chinese
1 tablespoon Soy sauce
rice vermicelli
1 tablespoon Dry sherry
3 Dried mushrooms
2 tablespoon Peanut oil
1 sm Red/green hot chili pepper
6 ounce Lean ground pork -- or chicken
3 Green onions
2 Cilantro sprigs -- for garnish
2 tablespoon Minced fresh ginger
Place bean threads and dried mushrooms in separate bowls. Cover each with hot
water. Let stand 30 minutes;drain. Cut bean threads into 4-inch pieces.
Squeeze out excess water from mushrooms. Cut off and discard stems; cut caps
into thin slices. Cut chili pepper in half and scrape out seeds.
Finely mince chili pepper. Thinly slice 2 of the green onions. Cut remaining
onion into 1 1/2 inch slivers and reserve for garnish. Combine ginger and hot
bean sauce in small bowl. Combine chicken broth, soy sauce and sherry in
medium bowl. Heat oil in wok or large skillet over high heat.
Add pork or chicken and stir-fry until meat is no longer pink, about 2
minutes. Add chili pepper, sliced onions and ginger-bean sauce mixture.
Stir-fry until meat absorbs color from bean sauce, about 1 minute. Add chicken
broth mixture, bean threads and mushrooms. Simmer, uncovered until most of the
lidquid is absorbed, about 5 minutes. Garnish with onion slivers and cilantro.
Makes 4 servings.
Have a great Day! My house is a Chinese laundry today!! Hugs, Pam
