Spicy Bean Threads
|Dried bean threads||2 Ounce|
|Dried oriental mushrooms||2 Medium|
|Salad oil||3 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Ground lean pork||2 Ounce|
|Dry hot chile peppers||2 Small, crumbled|
|Green onion with top||1 , thinly sliced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
Cover bean theads with warm water and let stand for 30 minutes.
Drain, then cut in 4-inch lengths.
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze water from mushrooms and thinly slice.
Heat a wide frying pan over high heat.
When pan is hot, add oil.
When oil begins to heat, add ginger and garlic.
Stir once, then add pork and chiles.
Cook, stirring, until pork loses its pinkness (about 2 minutes).
Reduce heat to medium.
Add mushrooms, bean threads, onion, chicken broth, sherry, and soy.
Stirring occasionally, simmer until all liquid is absorbed (about 5 minutes).
Stir in sesame oil just before serving.