Stir Fried Bean Vermicelli with Pork
EASY 30 MINUTES
• 4 oz bean vermicelli
• 8 oz minced pork
• 1 tbsp chopped ginger
• 1 shallot (chopped)
• 2 cloves of garlic (chopped)
• 3 bundles of green onion (diced)
• 1½ tbsp chilli bean paste
• ¾ tbsp dark soy sauce
• 1 tsp sugar
• ½ tsp chicken powder
• Some pepper oil
TIP
If sauce evaporates too fast, add some hot water quickly and bring it back to boil. Turn to low heat. Continue cooking until spare ribs are tender.
If you want to double the meat, double the ingredients of the sauce too.
Can add 1 tbsp more of vinegar in seasoning if you want to have a more sour taste.
1 Soak bean vermicelli in cold water for 30 minutes. Boil 4 cups of water in a pot, cook bean vermicelli in hot water for 1 minute, then cool them in cold water. Drain well. This ensures the bean vermicelli is springy and not sticky. (Do not overcook bean vermicelli).
2 Cut the bean vermicelli to shorten the length, so they are easier to stir fry and to eat.
3 Heat wok, add 1 tbsp oil to stir fry shallots until golden brown. Remove from wok for later use.
4 Use medium heat to fry ginger and garlic. Add in minced pork, add 1 tbsp oil to stir fry for 1 minute or until pork is cooked. Add in chilli bean paste, stir fry to mix the sauce with minced pork. Add 1 tsp pepper oil, 1 cup of water. Let it simmer.
5 Add in sugar, dark soy sauce and chicken powder, cook for a while. Check if the taste is good, add more seasoning if needed.
6 Turn off heat. Add in bean vermicelli and mix well.
7 Turn on heat, mix bean vermicelli well with meat sauce. Add in cooked shallot, mix well. Add 1 tsp sesame oil and chopped green onion.
8 Dish up. Serve hot.