A tasty dish with such an interesting recipe name! This is mainly a Szechuan dish where the pork is marinated and then cooked with spicy sauce. This interesting dish is served with mung bean thread noodles.
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Ingredients:
- 4 oz. dry vermicelli/glass noodles
- 1 tablespoon oil
- 1 tablespoon ginger (finely minced)
- 1 tablespoon spicy fermented bean sauce/paste
- 4 oz. ground pork (can substitute ground chicken)
- 2 cups chicken stock
- 1/2 teaspoon sugar
- 1 teaspoon dark soy sauce
- 2 teaspoons light soy sauce
- ¼ cup scallion (chopped)
Instructions:
- Soak the dry noodles in cold water for 10 minutes. Rinse, drain and set aside. In a wok over medium heat, add the oil and minced ginger. Cook the ginger for about a minute, and add the spicy bean sauce.
- Let that cook for another minute, and then add the ground pork (or chicken). Stir-fry until the meat is cooked through.
- Add the chicken stock, sugar, dark soy sauce, and light soy sauce.
- Bring everything to boil. Once boiling, add the glass noodles and scallions.
- Quickly stir everything together for 1-2 minutes. Serve alone, or with steamed rice!
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