© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: BThomson
¼ pound bean threads
¼ pound ground pork
3 tablespoons chopped green onions
1 tablespoon finely chopped fresh ginger
1 or 2 tablespoon szechuan hot bean sauce
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce, either light or dark
1 teaspoon salt
1 cup chicken stock
4 to 6 tablespoons peanut oil
2 to 3 fresh red chili peppers, optional
2 to 3 dried mushrooms, optional
½ green pepper, optional
1 dash sesame oil to taste, optional
Soften the noodles briefly in warm water. When they are soft and pliable, drain and cut both ends to shorten them to manageable lengths. Set aside.
To prepare the red peppers, top and seed the red peppers and chop finely. If using dried red peppers, soak in warm water until softened, then seed and chop. Set aside.
To prepare the green pepper, top, seed and cut into shreds. Fry shortly in 1 tablespoon cooking oil on high heat with a pinch of salt. Set aside.
To prepare mushrooms, soak dried mushrooms in warm water until softened. Cut away the tough stems and cut the mushrooms into ½ inch pieces. Set aside.
Chop the ginger and green onions. Put them both on a small plate with the hot bean sauce and red peppers. Set aside.
In a bowl, mix the rice wine, soy sauce, salt, mushrooms and chicken stock. Set aside.
Heat the oil in a wok or large pan until hot. Add the pork and toss until grey. Add the ginger, onions, peppers and bean sauce and stir it well. When the pork and ginger have absorbed the red color from the bean sauce and become strongly aromatic, add the bowl containing the wine, soy sauce, salt and stock. Reduce heat and stir once. Add noodles. Simmer, stirring occasionally until the liquid is absorbed. Stir in green peppers with sesame oil.
Serve immediately and enjoy!