Decrease the amount of water to 100 ml when you are using Japanese cellophane noodles as they don't absorb the sauce that much
Rehydrate the dried wood ear mushrooms. Boil the dried cellophane noodles to al dente, and cut into 1/4 lengths. Cut the carrot into your desired size pieces, and boil until crisp-tender.
Parboiling the carrot reduces the stir-frying time. Drain the excess water from the rehydrated wood ear mushrooms. Cut the bamboo shoot into pieces, and de-string the snow peas.
Mix the seasoning ingredients, and set aside. You can prepare it while you work on Step 1 if you want.
Heat the sesame oil, and stir-fry the ground pork. Add the doubanjiang at this point. Please adjust the amount to your liking!!
When the ground pork is cooked, add the vegetables, and continue stir-frying. Since the carrot takes the longest to cook through but is already parboiled, you just need to stir-fry it briefly.
Add the Step 3 flavouring ingredients, and cooked cellophane noodles. Simmer to reduce the sauce, and you're done. If your kids are eating it, you can reduce the amount of doubanjiang. It will still be delicious.
Story Behind this Recipe
I tried an instant mapo harusame noodle mix, but I wanted to make it without the mix. I experimented several times and arrived at this flavour. I didn't use Chinese chives because if I buy 1 bunch, I can't use it all up, but add them if you'd like.
When you precook the carrot in a small pot or a Lekue silicone steamer, or quickly microwave it, it will be easier to stir-fry the carrot later. You can use any vegetables that you have on hand. It's a great dish to use up leftover ingredients in the fridge!! Try going by the the listed seasoning amounts first, then adjust the saltiness or spiciness to your preference.