sweet & spicy pork with cellophane noodles
I came up with this recipe doing a pantry raid trying to use up some ingredients I had on hand. Turned out delicious and was even better the next day
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 4 ounces cellophane noodles
- 6 ounces shiitake mushrooms sliced
- 1 tablespoon fresh grated ginger
- 4 cloves garlic minced
- 2 tablespoons chili bean sauce
- 2 cubes red fermented tofu with 1tbsp of the sauce
- 1 1/2 cups chicken stock
- 6 ounces can pineapple juice
- 1/4 cup brown sugar
- 1 tablespoon each soy sauce and shaoxing wine
- 8 ounces ground pork
- 3 scallions diced
- fresh cilantro & crushed peanuts for garnish
- hoisin sauce for drizzling
How To Make sweet & spicy pork with cellophane noodles
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Step 1Pour boiling water over the cellophane noodles and let sit while preparing the rest of the dish.
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Step 2Add a touch of oil to a Wok. Add the pork, mushrooms, garlic and ginger. Cook until the pork is no longer pink. Add the scallions and stir fry 1 minute. In a small bowl smash the tofu cubes in its liquid and stir in the chili bean sauce. Add to the pork
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Step 3Mix the chicken stock, pineapple juice, brown sugar, soy sauce and wine together and pour over the pork mixture.
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Step 4Bring to a boil. Drain the cellophane noodles and cut them with kitchen scissors. Add them to the pork mixture and reduce the heat to low and let cook about 5 more minutes.
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Step 5Remove from heat and let sit until some of the liquid is absorbed by the noodles.
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Step 6Place in a bowl and garnish with cilantro, crushed peanuts and a drizzle of hoisin sauce.
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