Ma Yi Shang Shu (Szechuan Pork With Cellophane Noodles)

Recipe by Cluich
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine pork, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. Marinate for at least 30 minutes.
  • Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.
  • Heat a wok over high heat, and add the vegetable oil. Cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.
  • Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
  • Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
  • Add the noodles to the wok and toss to combine. Bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed).
  • Garnish with the remaining scallions and serve.
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