Ingredients:
2 tablespoon hot bean sauce
1 1/2 cup chicken broth
4 ounce bean threads or chinese
1 tablespoon soy sauce
rice vermicelli
1 tablespoon dry sherry
3 dried mushrooms
2 tablespoon peanut oil
1 sm red/green hot chili pepper
6 ounce lean ground pork -- or chicken
3 green onions
2 cilantro sprigs -- for garnish
2 tablespoon minced fresh ginger

Method:
Place bean threads and dried mushrooms in separate bowls.

Cover each with hot water.

Let stand 30 minutes;drain.

Cut bean threads into 4-inch pieces.

Squeeze out excess water from mushrooms.

Cut off and discard stems; cut caps into thin slices.

Cut chili pepper in half and scrape out
seeds.

Finely mince chili pepper.

Thinly slice 2 of the green onions.

Cut remaining onion into 1 1/2 inch slivers and reserve for garnish.

Combine ginger and hot bean sauce in small bowl.

Combine chicken broth, soy sauce and sherry in medium bowl.

Heat oil in wok or large skillet over high heat.

Add pork or chicken and stir-fry until meat is no longer pink, about 2 minutes.

Add chili pepper, sliced onions and ginger-bean sauce mixture.

Stir-fry until meat absorbs color from bean sauce, about 1 minute.

Add chicken broth mixture, bean threads and mushrooms.

Simmer, uncovered until most of the liquid is absorbed, about 5 minutes.

Garnish with onion slivers and cilantro.