Ma Yi Shang Shu (Szechuan Pork With Cellophane Noodles) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Szechuan recipe, though not too spicy. It's ground pork with cellophane noodles and a fave of the little one, though I think she likes it more for its name than anything else. Translated, the name of the dish is Ants Climbing Trees. :) Don't let the list of ingredients or number of steps fool you either. This is really easy to make. Ingredients:
1/2 lb ground pork |
1 teaspoon cornstarch |
1 1/2 tablespoons light soy sauce |
2 tablespoons rice wine |
1 teaspoon sesame oil |
6 ounces bean thread vermicelli |
2 tablespoons vegetable oil |
4 scallions, finely chopped |
1 garlic clove, crushed |
1 tablespoon ginger, finely chopped |
2 teaspoons chili bean sauce |
3/4 cup chicken broth |
1/2 teaspoon sugar |
2 scallions, thinly sliced on the diagonal (green bit only, for garnish) |
Directions:
1. Combine pork, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. Marinate for at least 30 minutes.
2. Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.
3. Heat a wok over high heat, and add the vegetable oil. Cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.
4. Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
5. Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
6. Add the noodles to the wok and toss to combine. Bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed).
7. Garnish with the remaining scallions and serve.
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