- Pam Coombes RNCM95A
-MM:MK VMXV03A
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