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Bean Thread Noodles with Pork
Author: Mr. Go
| ¼ |
pounds |
Dried bean thread noodles |
| ½ |
pounds |
Ground pork |
| 1 |
tablespoon |
Dark soy sauce |
| 2 |
teaspoon |
Rice wine or dry sherry |
| 2 |
teaspoon |
Sesame oil |
| 1 |
tablespoon |
Peanut oil |
| 1 |
tablespoon |
Finely chopped ginger |
| 2 |
tablespoon |
Finely chopped garlic |
| 3 |
tablespoon |
Finely chopped scallions |
| 4 |
tablespoon |
Finely chopped scallions |
| 2 |
tablespoon |
Dark soy sauce |
| 1 |
tablespoon |
Chili bean sauce |
| ½ |
teaspoon |
Salt |
| 2 |
teaspoon |
Sugar |
| 2 |
teaspoon |
Sesame oil |
| 2 |
cup |
Chicken stock |
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.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK
Reprinted from www.astray.com
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