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Recipe Name: Ants Climbing A Tree Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

4 Ounce(s) Bean threads, glass noodles
1/2 Cup(s) Tiny fresh carrot cubes
1/2 Pound(s) Ground pork butt
2 Tablespoon(s) Thin, regular soy sauce
2 Tablespoon(s) Chinese rice wine
1 Teaspoon(s) Cornstarch
2 Tablespoon(s) Finely-minced fresh ginger
8 Tablespoon(s) Thin-cut green and white
scallion rings
3 Teaspoon(s) Chinese chili sauce -, to 4
2/3 Cup(s) Chicken stock
1 Tablespoon(s) Soy sauce
5 Tablespoon(s) Peanut Oil
1 Dash(s) Chinese sesame oil
Remove the outer wrapper from the noodles, but leave the rubber hands
or string binding them intact. Soak in warm or hot tap water, until
rubber-band fits firmly. Once pliable, cut through the loop ends of
the skin with scissors to cut the noodles into manageable lengths,
then cut and discard the rubber bands or strings. Do not oversoak the
noodles. Drain well. The noodles may be refrigerated covered with cool
water or sealed airtight against drying overnight. Blend the soy,
wine, and cornstarch until smooth, in the work bowl of a food
processor fitted with the steel knife. Distribute the pork around the
blade, then process with several on-off turns to blend. Alternatively,
stir the marinade ingredients until smooth, then combine with the pork
by hand, stirring in one direction until blended. Seal airtight and
refrigerate until use, overnight if desired. Bring to room temperature
before stir-frying. Put the ginger, scallion, and chili sauce on a
plate. Combine the stock and soy, taste and add salt if required.
Arrange all the ingredients within easy reach of your stovetop, and
put a serving platter of contrasting color in a low oven to warm. Heat
a wok or a large, heavy skillet over high heat until hot enough to
evaporate a bead of water on contact. Add the vegetable oil, and swirl
to glaze the pan. When the oil is hot enough to sizzle one bit of
ginger, add the scallion, ginger, and chili sauce, and stir until
fragrant, about 10 seconds, adjusting the heat so the mixture foams
without browning. Add the pork and stir briskly, tossing and chopping
the meat to break it into tiny bits. Adjust the heat to maintain a
merry sizzle, and dribble in a bit more oil from the side of the pan
if the meat is sticking. When the pork is gray, add the stock mixture
and bring the liquids to a simmer, stirring. Add the noodles, stir
gently to coat, then add the carrots and stir to combine. Adjust the
heat to maintain a gentle simmer and cover the pan. Simmer until most
of the liquid is evaporated, about 2 to 4 minutes, then remove the
cover and turn off the heat. Stir in the contents of the pan once or
twice, sprinkle with sesame oil, and stir to combine. Remove the
mixture to the heated platter and serve at once, while the noodles are
steaming, slippery, and fragrant. This recipe yields 2 to 3 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B44 broadcast 05-19-1998) Downloaded from their
Web-Site - Formatted for MasterCook by Joe
Comiskey, aka MR MAD - -or-
06-03-1998 NOTES : Joe's Note: I can't figure Emeril's reasoning for
the title of this recipe. Recipe by: Emeril Lagasse Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 653
Calories From Fat: 486
Total Fat: 54g
Cholesterol: 112.4mg
Sodium: 1089mg
Potassium: 614.8mg
Carbohydrates: 8.3g
Fiber: <1g
Sugar: 2.1g
Protein: 33g

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