| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chinese | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 3/4 | lb | Lean ground pork |
| 1 | tb | Distilled white vinegar |
| 2 | ts | Oriental sesame oil |
| 2 | ts | Soy sauce |
| 3 1/2 | oz | Bean threads; (up to 4) |
| 1 | tb | Vegetable oil |
| 2 | Garlic cloves; minced | |
| 1 | tb | Peeled and minced gingerroot |
| 1/2 | c | Sliced scallions |
| 2 | ts | Chili paste |
| 1 1/2 | c | Chicken stock |
| 3 | tb | Scotch |
INSTRUCTIONS
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@netusa1.net> on Oct 14, 1997
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