Ingredients
- 200 g mung bean vermicelli
- 1 cup minced beef or pork
- pinch of salt
- 1 tablespoon cooking oil
- 1 tablespoon Doubanjiang
- 1/2 tsp. dou-chi (, optional)
- 1 tablespoon soy sauce
- 1/4 tsp. dark soy sauce
- 1 teaspoon scallion white ( , white part and green part minced separately)
- 2 clove sgarlic ( , minced)
- 1 teaspoon minced ginger
- 1 teaspoon sugar
- 1 cup water or chicken stock
Instructions
- Marinade the minced beef or pork with pinch of salt. Soak Chinese vermicelli in warm water until soft around 10 minutes Move out and drain.
- Heat up oil in wok and fry the ground pork until aromatic and crispy.
- Add doubanjiang, minced garlic, dou chi if using, sliced ginger and chopped scallion in wok and stir fry over medium fire until the oil becomes red and you can smell the aroma.
- Add soaked vermicelli, and add around 1 cup of water. Heat until it thickened once again. Add light soy sauce, dark doy sauce, and sugar. Give a big stir fry to mix everything well. (There is no need to cook off all the liquid as the vermicelli continues to adsorb liquid after transferring out).
- Sprinkle chopped green onions and serve hot.
