Recipe#25696
Title: BEAN THREADS WITH MINCED PORK*RNCM95A
Soar
BEAN THREADS WITH MINCED PORK*RNCM95A
4 oz Bean threads or chinese-rice vermicelli
3 Dried mushrooms
1 sm Red/green hot chili pepper
3 Green onions
2 tb Minced fresh ginger
2 tb Hot bean sauce
1 1/2 c Chicken broth
1 tb Soy sauce
1 tb Dry sherry
2 tb Peanut oil
6 oz Lean ground pork, or chicken
2 Cilantro sprigs, for garnish
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