Recipe - Bean Threads With Minced Pork*Rncm95a

Pam Coombes RNCM95A
MM:MK VMXV03A
4 ounce Bean threads or chinese
rice vermicelli
3 Dried mushrooms
1 small Red/green hot chili pepper
3 Green onions
2 tablespoon Minced fresh ginger
2 tablespoon Hot bean sauce
1 One half cup Chicken broth
1 tablespoon Soy sauce
1 tablespoon Dry sherry
2 tablespoon Peanut oil
6 ounce Lean ground pork, or chicken
2 Cilantro sprigs, for garnish

Place bean threads and dried mushrooms in separate bowls. Cover each with
hot water. Let stand 30 minutes;drain. Cut bean threads into 4inch 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 One half 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 or chicken and stirfry until meat is no longer pink, about 2
minutes. Add chili pepper, cut or sliced up onions and gingerbean sauce mixture.
Stirfry until meat absorbs color from bean sauce, about 1 minute. Add
chicken broth mixture, bean threads and mushrooms. Simmer, uncovered until
most of the lidquid is absorbed, about 5 minutes. Garnish with onion
slivers and cilantro. Makes 4 servings. Have a great Day! My house is a
Chinese laundry today!! Hugs, Pam

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