Yield: 1 Servings
|2 tablespoons||Hot bean sauce|
|1½ cup||Chicken broth|
|4 ounces||Bean threads or chinese rice vermicelli|
|1 tablespoon||Soy sauce|
|1 tablespoon||Dry sherry|
|2 tablespoons||Peanut oil|
|1 small||Red/green hot chili pepper|
|6 ounces||Lean ground pork; or chicken|
|2||Cilantro sprigs; for garnish|
|2 tablespoons||Minced fresh ginger|
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 1½ 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 Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT) From: Sweeney <sweeney@...>