Bean Threads in Hot Bean Sauce


Adapted from the Sunset Chinese Cookbook

  • 2 ounces bean threads
  • 2 shiitakes, dried or fresh
  • 1 1/4 tablespoons vegetable oil
  • 1/2 inch cube ginger root
  • 4 cloves garlic
  • 2 ounces ground pork
  • 1 tablespoon hot bean sauce
  • 3 green onions
  • 1/2 red bell pepper
  • 1/2 cup chicken broth
  • 1 tablespoon dry sherry or sake
  • 1 tablesoon soy sauce
  • 1 teaspoon sesame oil


Cover bean threads with warm water. Let stand for 30 minutes, drain.
If using dried shiitakes, cover with warm water, let stand for 30 minutes until soft, drain.
Mince ginger and garlic.
Thinly slice green onions.

Dice bell pepper.
Slice shiitakes into strips.
Combine chicken broth, sherry/sake, and soy sauce.

Heat wok over high heat. When wok is hot, add vegetable oil. When oil is hot, add ginger and garlic. Stir once. Add ground pork and hot bean sauce. Stir-fry 2 minutes.

Reduce heat to medium. Add bean threads, green onions, bell pepper, and chicken broth mixture. Stirring occasionally, simmer until all liquid is absorbed (about 5 minutes).

Remove from heat. Stir in sesame oil. Serve.

Makes 2 servings.

Note: Amount of bean threads can be increased to match package sizes available in store.

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