YIELD Makes 4 servings
|4||ounces Chinese rice vermicelli or bean threads|
|3||green onions with tops, divided|
|2||tablespoons minced fresh ginger|
|2||tablespoons hot bean sauce|
|1‑1/2||cups chicken broth|
|1||tablespoon soy sauce|
|1||tablespoon dry sherry|
|2||tablespoons vegetable oil|
|6||ounces lean ground pork|
|1||small red or green hot chili pepper,* seeded and finely chopped|
|2||cilantro sprigs (Chinese parsley), for garnish|
|Cilantro leaves and fresh hot red pepper for garnish|
- Place vermicelli 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 as much excess water as possible from mushrooms. Cut off and discard mushroom stems; cut caps into thin slices.
- Cut one onion into 1-1/2-inch slivers; reserve for garnish. Cut remaining two onions into thin slices.
- Combine ginger and hot bean sauce; set aside. Combine chicken broth, soy sauce and sherry; set aside.
- Heat oil in wok or large skillet over high heat. Add meat; stir-fry until no longer pink in center, about 2 minutes. Add chili pepper, sliced onions and bean sauce mixture. Stir-fry 1 minute.
- Add chicken broth mixture, vermicelli and mushrooms. Simmer, uncovered, until most of the liquid is absorbed, about 5 minutes. Top with onion slivers. Garnish, if desired.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.