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Ingredientes
- 2 Tbsp. Warm bean sauce
- 1 1/2 c. Chicken broth
- 4 ounce Bean threads or possibly chinese
- 1 Tbsp. Soy sauce rice vermicelli
- 1 Tbsp. Dry sherry
- 3 x Dry mushrooms
- 2 Tbsp. Peanut oil
- 1 sm Red/green warm chili pepper
- 6 ounce Lean grnd pork, or possibly chicken
- 3 x Green onions
- 2 x Cilantro sprigs, for garnish
- 2 Tbsp. Chopped fresh ginger
Direcciones
- Place bean threads and dry mushrooms in separate bowls. Cover each with warm water. Let stand 30 min;drain. Cut bean threads into 4-inch pcs.
- Squeeze out excess water from mushrooms. Cut off and throw away 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 warm bean sauce in small bowl. Combine chicken broth, soy sauce and sherry in medium bowl. Heat oil in wok or possibly large skillet over high heat.
- Add in pork or possibly chicken and stir-fry till meat is no longer pink, about 2 min. Add in chili pepper, sliced onions and ginger-bean sauce mix.
- Stir-fry till meat absorbs color from bean sauce, about 1 minute. Add in chicken broth mix, bean threads and mushrooms. Simmer, uncovered till most of the lidquid is absorbed, about 5 min. Garnish with onion slivers and cilantro.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 711g | |
| Calories 803 | |
| Calories from Fat 583 | 73% |
| Total Fat 65.25g | 82% |
| Saturated Fat 18.32g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 928mg | 39% |
| Potassium 1184mg | 34% |
| Total Carbs 14.19g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.12g | 3% |
| Protein 35.76g | 57% |
