Authentic Chinese Vermicelli with Ground Pork Recipe

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 *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 bowls; cover each with hot water. Let stand 30 minutes; drain. Cut bean threads 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 one onion into 1-1/2-inch slivers; reserve for garnish. Cut remaining two onions into thin slices.
4. Combine ginger and hot bean sauce; set aside. Combine chicken broth, soy sauce and sherry; set aside.
5. 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.
6. 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