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Pork and Cellophane Noodles


Pork and Cellophane Noodles
1/4 pound ground pork
2 teaspoons Chinese clear rice vinegar
2 teaspoons thin soy sauce
1 teaspoon sesame oil
5 ounces dry cellophane noodles soaked fifteen minutes in vinegar, soy sauce, and sesame oil, then cut into three-inch pieces
2 Tablespoons vegetable oil
5 cups one-quarter-inch scallion pieces
3 large cloves fresh garlic, minced
2 Tablespoons fresh ginger, minced
2 teaspoons chili paste with garlic
1 cup chicken broth
2 Tablespoons dark soy sauce
2 Tablespoons Chinese rice vinegar
1 teaspoon granulated sugar
1 teaspoon sesame oil
3 sprigs fresh coriander, very coarsely chopped

1. Mix pork with the vinegar, soy sauce, and sesame oil and set aside for fifteen minutes.
2. Heat oil in a wok or fry-pan and stir-fry scallions, garlic, ginger for one minute, then add pork and chili paste and cook until the meat is no longer pink.
3. Now add the noodles, broth, soy sauce, vinegar, and the sugar and stir-fry two minutes before putting in a pre-heated bowl sprinkling coriander on top, and then serve.

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