Bean Threads With Minced Pork

Course : Chinese
Serves: 1
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2 tablespoons hot bean sauce
1 1/2 cups chicken broth
4 ounces bean threads or Chinese
1 tablespoon soy sauce
1 package rice vermicelli
1 tablespoon dry sherry
3 medium dried mushrooms
2 tablespoons peanut oil
1 small red/green hot chili pepper
6 ounces lean ground pork -- or chicken
3 medium green onions
2 medium cilantro sprigs -- for garnish
2 tablespoons minced fresh ginger

Preparation / Directions:

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 liquid is absorbed, about 5 minutes. Garnish with onion slivers and cilantro.

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