4 oz bean threads or chinese rice vermic, elli
3 dried mushrooms
1 small red/green hot chili pepper
3 green onions
2 tbsp minced fresh ginger
2 tbsp hot bean sauce
1 1/2 cup chicken broth
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp peanut oil
6 oz lean ground pork, or chicken
2 cilantro sprigs, for garnish
Directions
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
Servings: 1 servings
Bean Threads With Minced Pork*Rncm95a Recipe brought to you by Recipe Ideas
Categories: Bean; Meat; Pork
The History of Recipes
Written recipes as a concept can be tracked back into distant history, certainly as far as the early Egyptians, and possibly even further than that. However, these, old cookbooks were just very basic hieroglyphic recipes for preparing food.
Later on, in The time of the romans 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main meal and afters, something that is very familiar to us today. Aspicius tells us how the Romans were skilled in the use of many herbs and spices, including some that we all recognise such as thyme, rue and parsley. In the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including spices such as rosemary and coriander. These new foods and spices led to an explosion in manuscripts on cookery, some of which are kept safe in academic collections. When we get to the 1900s, recipe books were in high demand, mostly due to more people being able to read, leisure time and disposable income. |
We hope you enjoy this Bean Threads With Minced Pork_Rncm95a recipe.
