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
It is possible to trace the history of `recipes` back into the distant past, in truth as far back into history as early Egypt, and maybe further still. Interesting though that maybe, generally, these early records were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents which described recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, a very modern way of dining. This early Roman chef informs us how the ancient cooks used a wide range of herbs and spices, including a few you will know like thyme, mint and asafoetida. During the following few hundred years, the powerful families of Europe tried to serve up the most extravagent meals, and because of this the best cooks and their recipe collections could command a high salary. However, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe publications were increasing in popularity mostly as a result of higher levels of literacy, people having more leisure time and having more money to spend. The arrival of television brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Bean Threads With Minced Pork_Rncm95a recipe.
