Ingredients
- 475 ml chicken stock
- 130 gr pork (ground)
- 60 gr scallions (finely chopped)
- 45 ml dark soy sauce
- 28 gr bean thread noodles (dried)
- 20 ml sesame oil
- 18 gr garlic (finely chopped)
- 16 gr ginger (finely chopped)
- 16 ml chili bean sauce
- 16 ml peanut oil
- 8 gr sugar
- 10 ml rice wine
- 1 gr salt
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
