| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Oriental |
2 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Dried bean thread noodles |
| 1/2 |
lb |
Ground pork |
| 1 |
tb |
Dark soy sauce |
| 2 |
ts |
Rice wine or dry sherry |
| 2 |
ts |
Sesame oil |
| 1 |
tb |
Peanut oil |
| 1 |
tb |
Finely chopped ginger |
| 2 |
tb |
Finely chopped garlic |
| 4 |
tb |
Finely chopped scallions |
| 2 |
tb |
Dark soy sauce |
| 1 |
tb |
Chili bean sauce |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 2 |
ts |
Sesame oil |
| 2 |
c |
Chicken stock |
| 3 |
tb |
Finely chopped scallions |
INSTRUCTIONS
GARNISH
In Chinese, this is called Mayi Shang Shu. It is deeply flavored and quick
to make.
SOAK NOODLES in a large bowl of warm water for 15 minutes. When they are
soft, drain them and discard the water. Combine the meat with the soy
sauce, rice wine and sesame oil. Heat a wok or large saute pan until it is
hot. Add the oil and meat. Stir-fry the mixture for 2 minutes. Then add the
rest of the ingredients. Bring the mixture to a simmer, mix well and cook
until most of the liquid has evaporated. Ladle into a large serving bowl,
garnish with the scallions and serve. Makes 2 to 4 servings
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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