You are here

Bean Threads With Hot Bean Sauce

admin's picture
Bean Threads With Hot Bean Sauce has a fine taste. Bean Threads With Hot Bean Sauce gets its taste from mushroom mixed with pork and chicken broth, flavored with sherry. Bean Threads With Hot Bean Sauce is loved by meat consumer across the globe.
Ingredients
  Dried bean threads 2 Ounce
  Dried mushrooms 2 Medium
  Salad oil 3 Tablespoon
  Minced ginger 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Boneless lean pork 2 Ounce, chopped or ground
  Bean sauce/1/ 2 small, dry, hot chile peppers, crumbled and seeded, if desired 2 Teaspoon
  Green onion 1 , thinly sliced
  Chicken broth/Canned 1⁄2 Cup (8 tbs)
  Dry sherry 1 Tablespoon
  Sesame oil 1 Teaspoon
Directions

Cover bean threads with warm water, let stand for 30 minutes, then drain.
Place on a cutting board and cut in 4-inch lengths.
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and thinly slice.
Heat a wok or 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 hot bean sauce.
Stir-fry until pork loses its pinkness (about 2 minutes).
Reduce heat to medium.
Add mushrooms, bean threads, green onion, chicken broth, sherry, and soy.
Stirring occasionally, simmer until all liquid is absorbed (about 5 minutes).
Stir in sesame oil just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried

Rate It

Your rating: None
4.309375
Average: 4.3 (16 votes)