SPICY MEAT SAUCE OVER RICE VERMICELLI

• 1 Tbsp. dry sherry or Chinese rice wine
• 1 Tbsp. cornstarch
• 2 tsps. dark soy sauce
• 1 lb. ground pork, beef, or turkey
• 3/4 cup chicken broth
• 2 Tbsps. oyster sauce
• 1 Tbsp. Hoisin sauce
• 1 Tbsp. sesame oil
• 1 Tbsp. chili garlic sauce
• 1/8 tsp. ground black pepper
• 2 Tbsps. vegetable oil
• 2 Tbsps. minced garlic
• 1 tsp. minced fresh ginger
• 1 Thai birds-eye chile, minced
• 2 green onions, chopped
• 4 cups cooked rice stick noodles
• cilantro

1. Combine marinade ingredients (rice wine, cornstarch, soy) in a bowl. Add ground meat and mix well. Let stand for 15 minutes. Combine sauce ingredients (broth, oyster sauce, hoisin, sesame, soy, chili sauce, pepper) in another bowl; mix well and set aside. 2. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, ginger, chile, and green onions; cook, stirring, until fragrant, about 20 seconds. Add ground meat and stir-fry until browned and crumbly. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. 3. Divide cooked noodles among 4 deep plates. Spoon some of the meat sauce over noodles. Garnish with cilantro. Adapted from Martin Yan’s Quick and Easy (Chronicle Books) Copyright Yan Can Cook Group 2005