Szechwanese pork with vermicelli (ants climbing a tree)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Vermicelli, Soak In Warm |
| Water For 10 Mins -- drained | ||
| ½ | pounds | Pork -- finely chopped |
| ¼ | cup | Sweet Red Pepper -- finely |
| 1 | tablespoon | Ginger -- finely chopped |
| 2 | Garlic Cloves -- crushed | |
| 2 | tablespoons | Hot Bean Sauce |
| -----Ingredients----- shredded | ||
| 1 | cup | Broth |
| 4 | Scallions -- chopped | |
| 1 | cup | Bean Sprouts |
| 1 | tablespoon | Oil |
| 2 | tablespoons | Sherry |
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Soy Sauce |
Directions
SEASONINGS
1. Heat the wok. Add 1 Tbs oil and the pork. Stir-fry until the pork loses all pink color, and breaks into tiny pieces.
2. Add the ginger, crushed garlic, and bean sauce. Stir-fry for 1 to 2 mins and add the sweet red pepper. (Keeping a few shreds aside to garnish.)
3. After stirring the red pepper into the pork mixture, add the remaining seasonings, plus the broth and vermicelli.
4. Turn the heat to low and cook until the liquid is absorbed.
5. Toss with the scallions and bean sprouts and serve. Garnish with the remaining red pepper shreds.
Serves 6.
Recipe By : Chinese Cooking-the easy wok method - ISBN 0-913880-06-X
From: Dan Klepach Date: 09-30-95 (23:55) (159) Fido: Cooking