Bean Thread Noodles With Pork


– 1/4 lb dried bean thread noodles
– 1/2 lb ground pork
– 1 tablespoon dark soy sauce
– 2 teaspoon rice wine or dry sherry
– 2 teaspoon sesame oil
– 1 tablespoon peanut oil
– 1 tablespoon finely chopped ginger
– 2 tablespoon finely chopped garlic
– 4 tablespoon finely chopped scallions
– 2 tablespoon dark soy sauce
– 1 tablespoon chili bean sauce
– 1/2 teaspoon salt
– 2 teaspoon sugar
– 2 teaspoon sesame oil
– 2 cup chicken stock

3 tablespoon 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.

Samba West
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