| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Asian |
September 1 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Ground pork |
| 2 |
ts |
Rice vinegar |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Asian; (toasted) sesame oil |
| 6 |
oz |
Bean-thread; (cellophane) |
|
|
; noodles* |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Thinly sliced scallion |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Minced peeled fresh gingerroot |
| 2 |
ts |
Asian chili paste* or 1/2 teaspoon dried |
|
|
; hot red pepper flakes |
| 1 1/2 |
c |
Chicken broth |
| 3 |
tb |
Scotch |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Rice vinegar |
| 1 |
ts |
Sugar |
| 1 |
ts |
Asian; (toasted) sesame oil |
| 3 |
tb |
Chopped fresh coriander; or to taste, if |
|
|
; desired |
INSTRUCTIONS
FOR MARINATING THE PORK
*available at Asian markets.
Marinate the pork:
In a small bowl combine the pork gently with the vinegar, the soy
sauce, and the sesame oil and let it marinate at room temperature for
20 minutes.
In a bowl soak the noodles in warm water to cover for 15 minutes,
drain them, and cut them into 3- to 4-inch lengths.
In a wok or large heavy skillet heat the vegetable oil over
moderately high heat until it just begins to smoke and in it stir-fry
1/4 cup of the scallion, the garlic, and the gingerroot for 30
seconds. Add the pork and the chili paste and stir-fry the mixture,
breaking up the lumps, until the meat is no longer pink. Add the
noodles, the broth, the Scotch, the soy sauce, the vinegar, and the
sugar and simmer the mixture, stirring occasionally, for 3 to 5
minutes, or until the noodles have absorbed the liquid. Transfer the
mixture to a platter, drizzle it with the sesame oil, and sprinkle it
with the coriander and the remaining 1/4 cup scallion.
Serves 4 to 6.
Gourmet September 1993
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Converted by MM_Buster v2.0l.
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