Vermicelli with Minced Pork Photo
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
*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.

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
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