Ants on the tree - Fried Green bean noodle with ground pork at Szchuan style

Green bean noodles (aka vermicelli) are much used in Chinese cuisine, both as a side dish and a main course.  We use green bean noodles in spring rolls, vegetarian food, salads, soups, stir-fried food, steamed with seafood, etc.... They don't look charming, but they change flavor with their "host" on the plate. They have no cholesterol, low carbohydrates and low calories, and are very easy to keep because they are a dried food.  I really love green bean noodles.  I always keep some at home.  Here is a "main course" recipe for green bean noodles.

Ingredient :
1. Green bean noodle        3 pcs            Soaked in water for 20 minutes
2. Ground pork                  200 g
3. Garlic                            1 tbsp           finely chopped
4. Ginger                           1 tbsp           finely chopped
5. Scallion                         2 stem          diced
6. Rice wine                      2 tsp
7. Chili black bean sauce  1 tbsp
8. Ground white pepper    1/2 tsp
9. Sugar                             2 tsp
10. Water                           1/2 cup
11. Cooking oil                  1 tbsp

Optional seasoning : 
12. Szchuan pepper corn oil  1 tbsp        
Use 1 tbsp of oil to fry 1 tsp of Szechuan pepper corn at medium heat, stirring non-stop for 2 minutes.  Drain the oil, and throw away the Szechuan pepper corn.  Or you can just buy a bottle of Szechuan peppercorn oil at a Chinese grocery.

 13. Chinese celery            2 tbsp             finely chopped

Step by Step :

1. Prepare a wok on high heat, with 1 tbsp of cooking oil.  Put in the chopped garlic and ginger when the oil is hot.  Stir for 30 seconds. 

2. Put the ground pork in.  Stir until the pork changes color and is separated.  Put in half of the chopped scallions.  Stir for 30 seconds.

3. Put in the chili black bean sauce, ground white pepper, rice wine and sugar. Mix well and  pour water in the sauce.  Cook for 1 minute

4.  Add the green bean noodle to the meat sauce. Stir well and cook for 3 minutes.  Stir occasionally to keep the noodles from sticking to the wok. 

5.  When the sauce juice is a bit drier, sprinkle in the other half of the scallion,  and add chopped celery (optional) and Szechuan peppercorn oil (optional).  Serve.