Vermicelli with Minced Pork Photo
Vermicelli with Minced Pork

YIELD Makes 4 servings


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
*Hot chili peppers are deceptively potent. Wear rubber or plastic gloves when removing seeds or chopping peppers and do not touch your eyes or lips when handling.


  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

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