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Spicy Meat Sauce over Rice Vermicelli

Makes: 4 servings

Ingredients:

1 Tbsp. dry sherry or Chinese rice wine
1 Tbsp. cornstarch
2 tsps. dark soy sauce
1 lb. ground pork, beef, or turkey
3/4 cup chicken broth
2 Tbsps. oyster sauce
1 Tbsp. Hoisin sauce
1 Tbsp. sesame oil
1 Tbsp. chili garlic sauce
1/8 tsp. ground black pepper
2 Tbsps. vegetable oil
2 Tbsps. minced garlic
1 tsp. minced fresh ginger
1 Thai birds-eye chile, minced
2 green onions, chopped
4 cups cooked rice stick noodles
cilantro

Cooking:

1. Combine marinade ingredients (rice wine, cornstarch, soy) in a bowl. Add ground meat and mix well. Let stand for 15 minutes. Combine sauce ingredients (broth, oyster sauce, hoisin, sesame, soy, chili sauce, pepper) in another bowl; mix well and set aside.

2. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, ginger, chile, and green onions; cook, stirring, until fragrant, about 20 seconds. Add ground meat and stir-fry until browned and crumbly. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
3. Divide cooked noodles among 4 deep plates. Spoon some of the meat sauce over noodles. Garnish with cilantro.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005