Ma Yi Shang Shu Szechuan Pork with Cellophane Noodles
Dive into the bold, tongue-tingling flavors of Ma Yi Shang Shu, a classic Szechuan dish featuring savory ground pork paired with tender, glassy cellophane noodles. This recipe masterfully combines fiery doubanjiang (fermented chili bean paste), aromatic Sichuan peppercorns, and the umami-rich depths of soy sauces and Shaoxing wine, creating a harmonious medley that’s both spicy and savory. Fragrant notes of garlic, ginger, and scallions infuse every bite, while a silky cornstarch-thickened sauce wraps the dish in irresistible richness. Perfect for lovers of authentic Chinese cuisine, this 35-minute recipe delivers restaurant-quality flavors with minimal effort. Finished with a pop of fresh cilantro, it’s a show-stopping meal that will leave your taste buds craving more!
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Recipe Information
Ingredients
- 150 g Cellophane noodles (mung bean vermicelli)
- 300 g Ground pork
- 2 tbsp Vegetable oil
- 3 pieces Garlic cloves, minced
- 1 tbsp Ginger, minced
- 3 pieces Scallions, chopped
- 1.5 tbsp Doubanjiang (fermented chili bean paste)
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Shaoxing wine
- 1.5 cups Chicken stock
- 1 tsp Sugar
- 1 tsp Sichuan peppercorns, toasted and ground
- 4 pieces Dried red chilies, deseeded and chopped
- 1 tbsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 2 tbsp Fresh cilantro, for garnish
Instructions
Soak the cellophane noodles in warm water for 10 minutes until softened. Drain and set aside.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
Add the minced garlic, minced ginger, and chopped scallions, and stir-fry for 30 seconds until fragrant.
Add the ground pork to the wok, breaking it apart with a spatula. Cook until no longer pink, about 5 minutes.
Stir in the doubanjiang (fermented chili bean paste), dried red chilies, and Sichuan peppercorns. Cook for another minute to release the aromas.
Add the light soy sauce, dark soy sauce, Shaoxing wine, chicken stock, and sugar to the wok. Stir to combine and bring the mixture to a simmer.
Add the soaked and drained cellophane noodles to the wok, tossing gently to coat them in the sauce. Allow the noodles to absorb the flavors for 3-4 minutes.
Stir the cornstarch slurry into the wok to thicken the sauce. Cook for an additional 2 minutes until the sauce achieves the desired consistency.
Remove from heat and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4523 mg | 197% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 11.1 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
