Chinese Glass Noodle Soup - cooking recipe

Ingredients

2 ounces bean threads (cellophane noodles)
2 garlic cloves, minced
1 tablespoon fresh grated gingerroot
2 tablespoons cooking oil
3 cups broccoli florets
12 ounces lean boneless pork, cut into bite-size strips
3 (15 ounce) cans chicken broth
1 teaspoon crushed red pepper flakes
1 teaspoon toasted sesame oil

Preparation

Place bean threads in a bowl; pour enough boiling water over bean threads to cover.
Let stand for 10 minues; drain.
Use scissors to cut bean threads into 2 inch lengths; set aside.
Meanwhile, in a large saucepan coook the garlic and ginger in 1 tablespoon hot cooking oil over medium heat for 15 seconds.
Add the broccoli.
Cover and cook for 3 to 4 minutes or until crisp-tender, stirring once or twice.
Remove mixture from saucepan; set aside.
Add remaining cooking oil to saucepan.
Add the pork; cook and stir for 2 to 3 minutes or until brown.
Carefully add chicken broth, red pepper, and sesame oil.
Bring to boiling; reduce heat.
Stir in bean threads and vegetable mixture; heat through.