| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Pork, Pasta |
4 |
servings |
INGREDIENTS
|
|
Pam coombes rncm95a; mm:mk vmxv03a |
| 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 |
INSTRUCTIONS
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.
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