Ingredients
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3 tablespoons vegetable oil
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2 teaspoons minced garlic
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1 lb ground beef or 1 lb ground pork
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1 cup chicken broth
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1/3 cup hoisin sauce
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1/4 cup soy sauce
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1/4 cup dry sherry
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2 tablespoons cornstarch
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1 (16 ounce) package vermicelli, cooked
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2 tablespoons sesame oil
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1 1/2 cups chopped onions
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1/2 cup sliced green onion
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1 1/2 teaspoons minced fresh gingerroot
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1 1/2 teaspoons dried red pepper flakes
Instructions
- Heat oil in a large skillet or wok.
- Add garlic, ginger root, and pepper flakes and saute about 5 seconds.
- Add onions and stir fry until translucent, about 5 minutes.
- Stir in ground meat, breaking it up with a spoon or spatula.
- Cook until meat has lost pink color.
- Combine 1/2 cup chicken broth, hoisin sauce, soy sauce and sherry.
- Stir into meat mixture.
- Cover, reduce heat and simmer 10 minutes, stirring once or twice.
- Meanwhile, dissolve the cornstarch in the remaining 1/2 cup of chicken broth.
- Slowly stir into meat mixture and cook and stir until sauce thickens.
- In a big bowl, toss warm cooked vermicelli with sesame oil.
- Pour sauce over top and toss gently to combine.
- Sprinkle with sliced green onions.