 |
  | |
Recipe: Ants on a TreeServes 2 to 3 8 ounces ground pork from Samish Bay Cheese 2 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon hot bean paste 1 teaspoon cornstarch 7 ounces cellophane noodles 2 tablespoons peanut oil 2 scallions, white and light green parts only, thinly sliced 1 red jalapeño or Fresno chili, seeded and minced
1 tablespoon dark soy sauce 1. In a medium bowl, combine the pork with the soy sauce, sugar, hot bean paste and cornstarch. Refrigerate 20 minutes. 2. Place noodles in a large bowl and pour boiling water over to cover. Soak 5 minutes, stirring occasionally, and drain in a colander. 3. Heat the peanut oil in a 12-inch nonstick skillet or a wok over medium-high heat. Add the scallions and jalapeño and cook 30 seconds, stirring frequently. Add the pork and stir-fry until no longer pink, breaking up any chunks, about 3 minutes. 4. Add the noodles, chicken stock and dark soy sauce. Cook, stirring the noodles, until the sauce is absorbed and pork is well distributed throughout the noodles, about 3 minutes. Transfer to a large bowl and serve immediately. — Adapted from "Noodle," by Terry Durack |
Back to top