Mayi Shang Shu – Glass noodles with minced pork

Ingredients for 4 servings:

• 500 g minced pork
• 4 tbsp soy sauce, sweet or thick and dark (Kecap manis)
• 2 tbsp sesame oil
• 1 ½ tbsp rice wine, Chinese
• 2 tsp vegetable oil
• 6 clove(s) garlic, squeezed
• 1 tbsp ginger, finely grated
• 4 spring onions, finely chopped
• 500 ml chicken stock
• 1 tbsp soybean paste, salted
• 1 tsp chili, dried, crushed
• 2 tsp sugar
• 250 g glass noodles, made from beans, soaked in hot water and drained

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

dish from Sichuan, China

Combine the minced pork with the soy sauce, sesame oil, and rice wine. Heat the wok for 30 seconds, add the vegetable oil, and stir-fry the minced pork over high heat until crumbly. Reduce the heat to medium, add the garlic, ginger, and two-thirds of the spring onions, and stir-fry for 2 minutes. Then add the chicken stock, soybean paste, chili, and sugar; bring to a boil, stirring constantly. Add the noodles and simmer, stirring frequently, until the liquid has almost evaporated. Sprinkle the remaining spring onions over the top and serve while still hot. This dish is perfect as a side dish or as a standalone main course. For a richer, more colorful version, add 300g of choisum (cut into 8cm pieces) along with the noodles.