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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Vermicelli with Minced Pork
Yield: Makes 4 servings
Ingredients:
4
ounces Chinese rice vermicelli or bean threads
32
dried mushrooms
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
Preparation:
1.
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.
2.
Squeeze out as much excess water as possible from mushrooms. Cut off and discard mushroom stems; cut caps into thin slices.
3.
Cut one onion into 1-1/2-inch slivers; reserve for garnish. Cut remaining two onions into thin slices.
4.
Combine ginger and hot bean sauce; set aside. Combine chicken broth, soy sauce and sherry; set aside.
5.
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.
6.
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.
This recipe appears in:
Chinese
