Glass Vermicelli with Minced Pork (蚂蚁上树)

Ingredients:

100 g glass vermicelli
100-150 g minced pork

3 tbsp oil
2 slices ginger, cut into silvers
2 clove garlic, finely chopped
3 chinese dried mushroom, soaked, thinly sliced and reserved the soaking water
1 tbsp preserved soy bean paste
1 fresh red chili, removed seeds and thinly sliced (optional)
1 tsp chili sauce
1/4 cup water/stock/reserved soaking water
1/2 cup bean sprouts (optional)
1 stalk spring onion, sliced long

Marinade for pork:

1 tbsp rice wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sesame oil
2 tsp sugar
1/4 tsp pepper
pinch of cornstarch

Method:

Combine minced pork first with the liquid marinade ingredients and last with cornstarch; set aside for at least 15 minutes.

Soak noodles till soften and drain well; set aside.

Heat 2 tbsp oil in a wok over medium high heat, stir-fry pork till browned and cooked thoroughly.

Remove pork from wok and set aside.

Add another tbsp of oil to the wok, saute ginger, garlic and fresh chili till fragrant.

Add-in mushrooms, stir-fry briefly.

Add-in soy bean paste and chili sauce, stir for short while.

Add-in noodles, stir for another short while and pour-in water.

Return the cooked pork into wok and add-in bean sprouts, stir briefly till blended.

Add spring onions and stir till most of the liquid has been absorbed.

Garnish with some fresh spring onion and serve.