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Mapo Tofu-style Cellophane Noodles (Medium Spicy)
Mapo Tofu-style Cellophane Noodles (Medium Spicy)

Before you jump to Mapo Tofu-style Cellophane Noodles (Medium Spicy) recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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Using your best judgment is another one of the many ways which you may make healthy decisions from a dinner menu. This is best accomplished by analyzing meal pictures on a menu. It’s also advised that you avoid foods teeming with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, make sure you ask for a lesser amount.

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We hope you got benefit from reading it, now let’s go back to mapo tofu-style cellophane noodles (medium spicy) recipe. You can have mapo tofu-style cellophane noodles (medium spicy) using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Mapo Tofu-style Cellophane Noodles (Medium Spicy):
  1. Use Cellophane noodles
  2. You need clove's worth Garlic, finely chopped
  3. Take thumptip's worth Ginger, finely chopped
  4. Use cm's worth Japanese leek, finely chopped
  5. Prepare Doubanjiang
  6. Provide Chinese garlic chives
  7. Provide as much (to taste) Wood ear mushrooms
  8. Prepare Ra-yu
  9. You need Katakuriko mixed with water
  10. Prepare Meat-miso
  11. You need Ground pork
  12. Provide each Soy sauce, shaoxing wine
  13. Get Tianmianjiang
  14. Use Sauce
  15. Provide Chicken bone stock
  16. Use Oyster sauce
  17. Take Sugar
  18. Prepare Soy sauce
Instructions to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
  1. Make the meat-miso. Heat a pan or wok and stir fry the ground pork. When the pork is crispy, add the shaoxing wine and soy sauce, then add the tianmianjiang. Take the meat-miso out of the pan.
  2. Finely chop the garlic, ginger and leek. Rehydrate the wood ear mushrooms and slice into thin strips. Rehydrate the cellophane noodles by soaking them in plenty of boiling water for 5 minutes.
  3. Put 2 tablespoons of vegetable oil and the doubanjiang into a pan or wok and stir fry. Add the garlic and ginger and continue stir frying.
  4. When the pan is aromatic, add the chicken stock and the sauce ingredients.
  5. When the soup in the pan has reduced to about 1/4 its original volume, season with salt and pepper. Add the katakuriko and water, and the ra-yu.
  6. Add the Chinese chives, mix in quickly and the noodles are done.
  7. It's delicious served on top of rice for a filling meal.

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