Ants On The Trees Recipe
Ingredients
2 oz cellophane noodles
1/2 lb ground pork
1 Tbs dark soy sauce
1 Tbs Chinese rice wine
1 tsp tapioca starch
3 Tbs peanut or vegetable oil for stir frying
2 stalks scallions, chopped
4 tsp hot bean sauce
1 tsp sugar
1 cup chicken broth
Directions
Soak cellophane noodles in warm water for 20 minutes.
Drain and cut into 4 inch long (10 cm) sections.
Marinate the ground pork with soy sauce, wine, and tapioca starch as listed above.
Heat 3 Tbs oil in wok; add the scallion and then the ground pork.
Stir fry until the meat separates.
Add the hot bean sauce and sugar; stir and mix well.
Add the cellophane noodles, stir and blend with the meat.
Pour in chicken broth and bring to a boil.
Cover and cook about 5 minutes until the broth is absorbed, stirring twice.
Drain and cut into 4 inch long (10 cm) sections.
Marinate the ground pork with soy sauce, wine, and tapioca starch as listed above.
Heat 3 Tbs oil in wok; add the scallion and then the ground pork.
Stir fry until the meat separates.
Add the hot bean sauce and sugar; stir and mix well.
Add the cellophane noodles, stir and blend with the meat.
Pour in chicken broth and bring to a boil.
Cover and cook about 5 minutes until the broth is absorbed, stirring twice.
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Chef
