Showing posts with label Vermicelli. Show all posts
Showing posts with label Vermicelli. Show all posts

Monday, September 2, 2013

Mussels and Ground Pork with Snow Peas (荷蘭豆貽貝豬肉, Ho4 Laan4 Dau6 Ji4 Bui3 Zyu1 Juk6)

Copyright © 2013 Douglas R. Wong. All rights reserved.
This recipe was updated on 28 Jun 2015. Some instructions and ingredient quantities were changed.
Ground pork with mung bean vermicelli (also called bean threads) is a classic combination, just those ingredients together make a dish. Adding snow peas and mussels is my customization to the recipe. You can eat the dish all by itself or serve it over rice.
Enjoy!

Friday, August 26, 2011

Spicy Pork and Long Beans with Vermicelli (豆角粉絲炒豬肉, Dau6 Gok3 Fan2 Si1 Caau2 Zyu1 Juk6)

Copyright © 2011 Douglas R. Wong, all rights reserved.
 
This recipe was update on 25 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.
I made this dish because I wanted to use up some remaining long beans and I wanted a dish with mung bean vermicelli. Long beans are a favorite vegetable of mine and differ from regular green beans in the most obvious way; they are really long in length. If you can’t find long beans at your favorite market, you can easily substitute regular green beans.
Mung bean vermicelli is also called bean thread noodles. The “noodles” (made from mung beans) are very thin and brittle when dry, and become transparent and soft after soaking in hot water. The dry version can actually be fried quickly in a wok, where it will puff up and then usually serves as the crispy base for another dish (you see this in Chinese restaurant dishes). After soaking in water, the soft vermicelli is added to a dish, where it soaks up and takes on the flavor of the sauce (so you’ll need to add more water or stock to get a sauce or gravy).
The natural additions for this dish are ground pork and dried shrimp. In this case, I used dried shrimp that are very small and added it to the pork before marinating. You need to add a good amount of these very small dried shrimps to make them noticeable in the dish. The next time I make this dish, I might use the medium sized dried shrimp so that their presence is obvious.
After I made this dish and took my first bite, I immediately noticed that the texture of the dish wasn’t right. I should have added black, cloud ear, or wood ear fungus to give the dish a distinct crunch. These funguses sounds like an odd ingredient, but are themselves tasteless. Both are dark in color and come fresh or dried, and either whole or already cut into strips. Black and wood ear funguses are available at your local Asian supermarket. I’ve added that ingredient to the recipe even though I didn’t use it in this version.
Enjoy!
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