Bean Threads With Hot Bean Sauce
|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|
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.