|¾ pounds||Lean ground pork|
|1 tablespoon||Distilled white vinegar|
|2 teaspoons||Oriental sesame oil|
|2 teaspoons||Soy sauce|
|3½ ounce||Bean threads; (up to 4)|
|1 tablespoon||Vegetable oil|
|2||Garlic cloves; minced|
|1 tablespoon||Peeled and minced gingerroot|
|½ cup||Sliced scallions|
|2 teaspoons||Chili paste|
|1½ cup||Chicken stock|
In a small bowl combine the pork lightly with 1 teaspoon of the vinegar, 1 teaspoon sesame oil, and 1 teaspoon soy sauce and let the mixture stand for 20 minutes. In a bowl let the bean threads soak in warm water to cover for 15 minutes, drain them, and cut them into 3-inch lengths.
Heat a wok or heavy skillet over high heat until it is hot, add the vegetable oil, and heat until it is hot. Add the garlic and gingerroot and stir-fry the mixture for 5 seconds. Add the pork mixture and stir-fry it, breaking up the lumps, until it is no longer pink. Add the scallions and the chili paste and stir-fry the mixture for 10 seconds. Add the bean threads, combine the mixture well, and add the stock, the Scotch, remaining 2 teaspoons vinegar, remaining soy sauce, and salt and pepper to taste.
Bring the liquid to a boil, simmer the mixture, covered, for 5 minutes, and drizzle it with the remaining 1 teaspoon sesame oil.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8982 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@...> on Oct 14, 1997