Ingredients
-
1/2
-
1
-
1 1/2
-
2
-
1
-
6
-
2
-
4
-
1
-
1
-
-
-
-
-
Directions
Ma Yi Shang Shu (Szechuan Pork With Cellophane Noodles)
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Steps
|
1
Done
|
Combine Pork, Cornstarch, 1 Tablespoons Soy Sauce, 1 Tablespoons Rice Wine, and 1/2 Teaspoons Sesame Oil in a Bowl. Marinate For at Least 30 Minutes. |
|
2
Done
|
Place Noodles in a Bowl, Cover With Boiling Water, and Soak For 3-5 Minutes (check For Softness), Then Drain Well. |
|
3
Done
|
Heat a Wok Over High Heat, and Add the Vegetable Oil. Cook the Four Chopped Scallions, Ginger, Garlic, and Chilli Bean Sauce For About 10 Seconds. |
|
4
Done
|
Add the Meat Mixture and Cook For Two More Minutes, Making Sure to Stir to Break Up Any Lumps. |
|
5
Done
|
Stir in the Stock, Sugar, and the Remaining Soy Sauce, Rice Wine, and Sesame Oil. |
|
6
Done
|
Add the Noodles to the Wok and Toss to Combine. Bring to a Boil, Then Reduce Heat to Low and Simme For 7-8 Minutes (or Until the Liquid Is Almost Completely Absorbed). |
|
7
Done
|
Garnish With the Remaining Scallions and Serve. |
