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Recipe Name: Ants Climbing Up A Tree Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Pound(s) Pork shoulder steak, boned
and finely chopped not
2 Tablespoon(s) Soy sauce, light
2 Tablespoon(s) Chinese rice wine or dry
1 Teaspoon(s) Ginger, grated
6 Scallions, thinly sliced
1 Cup(s) Finely chopped cabbage or
Napa celery cabbage
1 Ounce(s) Chinese dried mushrooms
soaked in water for 2
Drained and finely chopped
reserve the water
4 Cup(s) Oil, peanut for deep frying
1 Package, 4 ounce glass
noodles sai fun
2 Garlic cloves, chopped
1 Tablespoon(s) Hot bean sauce
Pinch(s) Sugar, granulated
Pepper, black to taste
2 Tablespoon(s) Cornstarch dissolved in 2
tablespoons water
1 Tablespoon(s) Oil, sesame toasted
Iceberg lettuce leaves, 2 or 3 for each person Bone and finely chop
the pork. Do not grind this as you want very small pieces to "climb"
on the branches of the noodles. Marinate the pork in the soy, wine and
ginger for about 15 minutes. Slice the green onions. Finely chop the
cabbage and mushrooms, reserving the soaking water from the mushrooms.
Heat the oil in a wok until it is just beginning to smoke. Use good
ventilation in your kitchen for this one! Open the noodle package and
undo them a bit. Drop into the hot fat in small batches. They will
immediately puff up into wonderful white crunchy noodles. Turn quickly
to be sure that all of them are cooked. Remove from the pan and drain
on paper towels. Be very careful with this. You could burn yourself.
Set the noodles aside. Heat another wok or frying pan and add 1
Tablespoon of the peanut oil. Add the chopped garlic and toss for a
moment. Add the meat and marinade and stir fry, mixing it about, until
the meat is tender but not dry, about 3 minutes on high heat. Remove
the meat mixture and add the vegetables to the wok. Stir fry over high
heat for 3 more minutes. Return the meat to the pan and add the hot
bean sauce, sugar and black pepper. Stir fry for 1 minute and then add
the cornstarch dissolved in the water. Stir until the sauce thickens.
If you have too little sauce, add a bit of the water in which you have
soaked the mushrooms. Add the sesame oil and stir. Place the fried
noodles on a large platter and pour the meat and vegetable mixture
over the noodles. Do this carefully so that the little pieces of pork
and mushrooms will cling to the "branches". Toss at the table in front
of your guests. Each person then takes a bit of noodle and meat sauce
and places it in the center of a lettuce leaf. Roll it up like a
burrito and enjoy. Serves 6-8 as part of a Chinese meal Source: The
Frugal Gourmet Cooks With Wine From The Cookie Lady's Files Submitted

Nutrition (calculated from recipe ingredients)
Calories: 258
Calories From Fat: 108
Total Fat: 12g
Cholesterol: 48.6mg
Sodium: 305mg
Potassium: 296.9mg
Carbohydrates: 17.4g
Fiber: 1.4g
Sugar: 3g
Protein: 16.9g

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