Ma Yi Shang Shu (szechuan Lamb With Cellophane Noodles)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb ground lamb
• 1 teaspoon cornstarch
• 1 1/2 tablespoons light soy sauce
• 2 tablespoons rice wine
• 1 teaspoon sesame oil
• 6 ounces bean thread vermicelli
• 2 tablespoons vegetable oil
• 4 scallions, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon ginger, finely chopped
• 2 teaspoons chili bean sauce
• 3/4 cup chicken broth
• 1/2 teaspoon sugar
• 2 scallions, thinly sliced on the diagonal (green bit only, for garnish)

Recipe

• 1 combine lamb, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. marinate for at least 30 minutes.
• 2 place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.
• 3 heat a wok over high heat, and add the vegetable oil. cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.
• 4 add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
• 5 stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
• 6 add the noodles to the wok and toss to combine. bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed).
• 7 garnish with the remaining scallions and serve.