Vermicelli with Minced Pork
Browse the recipe Vermicelli with Minced Pork
Vermicelli with Minced Pork
YIELD Makes 4 servings
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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:
- 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.
This recipe appears in:
Chinese