8 oz. rice vermicelli
3 T. oil
1” piece ginger, peeled and finely chopped
6-8 cloves garlic, chopped
½ lb char siu pork*
3 c. fresh bean sprouts, rinsed
1 can sliced water chestnuts
6 chopped scallions
1 bunch spinach, washed and chopped down to about 2” pieces
2 T. rice wine
¼ c. soy sauce
1½ T. hot soy sauce
1/3 c. chicken stock
Bring a pot of water to boil and add noodles. Cook til noodles are almost (but not quite) done. Rinse and set aside.
Heat oil in wok. Stir fry ginger and garlic til fragrant. Add pork, sprouts, water chestnuts, scallions, and spinach and stir-fry 2-3 minutes. Add vermicelli and remaining ingredients and continue cooking/stirring til liquid is mostly absorbed. Serve.
*Stir char siu sauce with ground pork and allow to marinate 30 min – 2 hours. Make “meat cookies” on cookie sheet and bake at 350° F for 15-20 minutes til cooked through.
Char siu sauce (enough for one recipe) may be approximated by:
3 T. sugar
3 T. miso
3 T. soy sauce
1-1.5 T. honey
1 t. Chinese 5 spice powder
