Ants on a tree - chinese spicy pork with bean threads

Yield: 1 Servings

Measure Ingredient
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 \N Garlic cloves; minced
1 tablespoon Peeled and minced gingerroot
½ cup Sliced scallions
2 teaspoons Chili paste
1½ cup Chicken stock
3 tablespoons Scotch

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

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