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!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Soak the cellophane noodles in warm water for 10 minutes until softened. Drain and set aside.

Step 2

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.

Step 3

Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.

Step 4

Add the minced garlic, minced ginger, and chopped scallions, and stir-fry for 30 seconds until fragrant.

Step 5

Add the ground pork to the wok, breaking it apart with a spatula. Cook until no longer pink, about 5 minutes.

Step 6

Stir in the doubanjiang (fermented chili bean paste), dried red chilies, and Sichuan peppercorns. Cook for another minute to release the aromas.

Step 7

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.

Step 8

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.

Step 9

Stir the cornstarch slurry into the wok to thicken the sauce. Cook for an additional 2 minutes until the sauce achieves the desired consistency.

Step 10

Remove from heat and garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(1211.2g)

Amount per serving	% Daily Value*
Calories	1974.0

Total Fat 96.5g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 301.9mg	0%
Sodium 4522.6mg	0%
Total Carbohydrate 166.5g	0%
Dietary Fiber 6.8g	0%
Total Sugars 11.1g
Protein 104.5g	0%

Vitamin D 0IU	0%
Calcium 250.4mg	0%
Iron 10.4mg	0%
Potassium 504.2mg	0%

*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.

Source of Calories

Fat: 44.5%

Protein: 21.4%

Carbs: 34.1%