Category: Asian

1/4 lb Dried bean thread noodles

1/2 lb Ground pork

1 tbsp Dark soy sauce

2 tsp Rice wine or dry sherry

2 tsp Sesame oil

1 tbsp Peanut oil

1 tbsp Finely chopped ginger

2 tbsp Finely chopped garlic

4 tbsp Finely chopped scallions

2 tbsp Dark soy sauce

1 tbsp Chili bean sauce

1/2 tsp Salt

2 tsp Sugar

2 tsp Sesame oil

2 cup Chicken stock



GARNISH



3 tbsp 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. Stir-fry 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