Ma Yi Shang Shu (Szechuan Pork With Cellophane Noodles) Recipe

Name: Ma Yi Shang Shu (Szechuan Pork With Cellophane Noodles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb ground pork; 1 teaspoon cornstarch; 1 1/2 tablespoons light soy sauce; 2 tablespoons rice wine; 1 teaspoon sesame oil; 6 ounces bean thread vermicelli; 2 tablespoons vegetable oil; 4 scallions, finely chopped; 1 garlic clove, crushed; 1 tablespoon ginger, finely chopped; 2 teaspoons chili bean sauce; 3/4 cup chicken broth; 1/2 teaspoon sugar; 2 scallions, thinly sliced on the diagonal (green bit only, for garnish)

Servings: persons

1/2 lb ground pork
1 teaspoon cornstarch
1 1/2 tablespoons light soy sauce
2 tablespoons rice wine
1 teaspoon sesame oil
6 ounces bean thread vermicelli
2 tablespoons vegetable oil
4 scallions, finely chopped
1 garlic clove, crushed
1 tablespoon ginger, finely chopped
2 teaspoons chili bean sauce
3/4 cup chicken broth
1/2 teaspoon sugar
2 scallions, thinly sliced on the diagonal (green bit only, for garnish)

1
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.
2
Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.
3
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.
4
Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
5
Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
6
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).
7
Garnish with the remaining scallions and serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 lb ground pork, 1 teaspoon cornstarch, 1 1/2 tablespoons light soy sauce, 2 tablespoons rice wine, and more.

Yes, Ma Yi Shang Shu (Szechuan Pork With Cellophane Noodles) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ma Yi Shang Shu (Szechuan Pork With Cellophane Noodles)

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