*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chinese                          Pork
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         - Pam Coombes RNCM95A
    4       oz           Bean threads or chinese
                         -rice vermicelli
    3                    Dried mushrooms
    1       sm           Red/green hot chili pepper
    3                    Green onions
    2       tb           Minced fresh ginger
    2       tb           Hot bean sauce
    1 1/2   c            Chicken broth
    1       tb           Soy sauce
    1       tb           Dry sherry
    2       tb           Peanut oil
    6       oz           Lean ground pork, or chicken
    2                    Cilantro sprigs, for garnish
   Place bean threads and dried mushrooms in separate
   bowls. Cover each with hot water. Let stand 30
   minutes;drain. Cut bean threads into 4-inch pieces.
   Squeeze out excess water from mushrooms. Cut off and
   discard stems; cut caps into thin slices. Cut chili
   pepper in half and scrape out seeds. Finely mince
   chili pepper. Thinly slice 2 of the green onions. Cut
   remaining onion into 1 1/2 inch slivers and reserve
   for garnish. Combine ginger and hot bean sauce in
   small bowl. Combine chicken broth, soy sauce and
   sherry in medium bowl. Heat oil in wok or large
   skillet over high heat. Add pork or chicken and
   stir-fry until meat is no longer pink, about 2
   minutes. Add chili pepper, sliced onions and
   ginger-bean sauce mixture. Stir-fry until meat absorbs
   color from bean sauce, about 1 minute. Add chicken
   broth mixture, bean threads and mushrooms. Simmer,
   uncovered until most of the lidquid is absorbed, about
   5 minutes. Garnish with onion slivers and cilantro.
   Makes 4 servings. Have a great Day! My house is a
   Chinese laundry today!! Hugs, Pam
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