Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Dried bean thread noodles 4 tb Finely chopped scallions
1/2 lb Ground pork 2 tb Dark soy sauce
1 tb Dark soy sauce 1 tb Chili bean sauce
2 ts Rice wine or dry sherry 1/2 ts Salt
2 ts Sesame oil 2 ts Sugar
1 tb Peanut oil 2 ts Sesame oil
1 tb Finely chopped ginger 2 c Chicken stock
2 tb Finely chopped garlic

--------------------------GARNISH-------------------------------
3 tb 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.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

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