*  Exported from  MasterCook  *

                  Bean Threads With Minced Pork

Recipe By     : Pam Coombes (RNCM95A)
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Hot bean sauce
   1 1/2  c             Chicken broth
   4      oz            Chinese bean threads
   1      tb            Soy sauce
                        Rice vermicelli
   1      tb            Dry sherry
   3                    Dried mushrooms
   2      tb            Peanut oil
   1      sm            Hot chili pepper
   6      oz            Lean ground pork or chicken
   3                    Green onions
   2                    Cilantro sprigs -- for garnish
   2      tb            Fresh ginger -- minced

Place bean threads and dried mushrooms in separate bowls. Cover each
with hot water. Let stand 30 minutes; drain. Cut bean threads into
4" pieces. Squeeze out excess water from mushrooms. Cut off and
discard stems; cut caps into thin slices. Cut chili pepper in half
and scrape out seeds. Finely mince chili pepper. Thinly slice 2 of
the green onions. Cut remaining onion into 1-1/2" slivers and reserve
for garnish. Combine ginger and hot bean sauce in small bowl. Combine
chicken broth, soy sauce and sherry in medium bowl. Heat oil in wok
or large skillet over high heat. Add pork or chicken and stir-fry
until meat is no longer pink, about 2 minutes. Add chili pepper,
sliced onions, and ginger-bean sauce mixture. Stir-fry until meat
absorbs color from bean sauce, about 1 minute. Add chicken broth
mixture, bean threads, and mushrooms. Simmer, uncovered until most of
the liquid is absorbed, about 5 minutes. Garnish with onion slivers
and cilantro.

Yield: 4 Servings

Formatted by: Micheal Kean (VMXV03A)


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