Recipe - Bean Thread Noodles With Pork

One fourth pound Dried bean thread noodles
One half pound Ground pork
1 tablespoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
2 teaspoon Sesame oil
1 tablespoon Peanut oil
1 tablespoon Finely chopped ginger
2 tablespoon Finely chopped garlic
4 tablespoon Finely chopped scallions
2 tablespoon Dark soy sauce
1 tablespoon Chili bean sauce
One half teaspoon Salt
2 teaspoon Sugar
2 teaspoon Sesame oil
2 cup Chicken stock

GARNISH
3 tablespoon Finely chopped scallions

In Chinese, this is called Mayi Shang Shu. It is deeply flavored and quick
to make.

SOAK NOODLES in a large bowl of warm water for 15 minutes. When they are
soft, drain them and discard the water. Combine the meat with the soy
sauce, rice wine and sesame oil. Heat a wok or large saute pan until it is
hot. Add the oil and meat. Stirfry the mixture for 2 minutes. Then add the
rest of the ingredients. Bring the mixture to a simmer, mix well and cook
until most of the liquid has evaporated. Ladle into a large serving bowl,
garnish with the scallions and serve. Makes 2 to 4 servings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini