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Vermicelli with Pork


Yield

Makes 4 servings

Ingredients

4 ounces Chinese rice vermicelli or bean threads
32 dried mushrooms
1 small red or green hot chili pepper, seeded and finely chopped*
3 green onions with tops, divided
2 tablespoons minced fresh ginger
2 tablespoons hot bean sauce
1-1/2 cups chicken broth
1 tablespoon dry sherry
1 tablespoon soy sauce
2 tablespoons vegetable oil
6 ounces lean ground pork
Fresh cilantro leaves and 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 large bowls; cover each with hot water. Let stand 30 minutes; drain. Cut vermicelli 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 1 onion into 1-1/2-inch slivers; reserve for garnish. Cut remaining 2 onions into thin slices.
  4. Combine ginger and hot bean sauce in small bowl. Combine chicken broth, sherry and soy sauce in another small bowl.
  5. Heat oil in wok or large skillet over high heat. Add pork; stir-fry until no longer pink, 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 liquid is absorbed, about 5 minutes. Top with onion slivers. Garnish, if desired.

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