| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Pork | 6 | Servings |
INGREDIENTS
| 1 | lb | Fresh angel hair pasta or other very fresh noodles |
| 2 | ts | Chinese sesame oil |
| 1 1/2 | lb | Very lean ground pork |
| 4 | tb | Ginger grated coarse |
| 2 | lg | Cloves minced garlic |
| 2 | ts | To 4 ts hot chili sauce with garlic |
| 4 | ts | Reduced sodium soy sauce |
| 4 | tb | Dry sherry |
| 3 | tb | Hoisin sauce |
| 1 1/2 | c | Chicken stock |
| 4 | Chopped scallions |
INSTRUCTIONS
Cook noodles according to package directions. Heat sesame oil in wok or skillet and brown pork. Stir in ginger and garlic; saute 30 seconds, stirring. Reduce heat and add chili sauce, soy sauce, sherry and hoisin sauce; mix thoroughly. Add chicken stock; raise heat and cook quickly to reduce liquid. Remove from heat, stir in scallions and mix thoroughly with noodles. Let stand, covered, 30 minutes to blend flavors. Stir occasionally. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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