Bean Threads With Minced Pork Recipe
Are you looking for a Bean Threads With Minced Pork recipe that gives a tasty twist to your meal? It is a Chinese specialty, which is eaten as Main Dish around the world. The Bean Threads With Minced Pork is made with Pork which is easy to procure from any grocery store. I am certain you and I will concur that this Bean Threads With Minced Pork is just delicious.
Ingredients
4 ounces bean threads or Chinese rice vermicelli
3 dried mushrooms
1 small red or green hot chili pepper
3 green onions
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
2 cilantro sprigs (Chinese parsley), for garnish
Directions
Place bean threads 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 excess water from mushrooms.
Cut off and discard stems; cut caps into thin slices.2.
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-inch 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 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 sprigs.
Cover each with hot water.
Let stand 30 minutes; drain.
Cut bean threads into 4-inch pieces.
Squeeze out excess water from mushrooms.
Cut off and discard stems; cut caps into thin slices.2.
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-inch 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 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 sprigs.
