Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Ants On A Tree - Chinese Spicy Pork With Bean Threads Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3/4 Pound(s) Lean ground pork
1 Tablespoon(s) Distilled white vinegar
2 Teaspoon(s) Oriental sesame oil
2 Teaspoon(s) Soy sauce
3 1/2 Ounce(s) Bean threads, up to 4
1 Tablespoon(s) Vegetable oil
2 Garlic cloves, minced
1 Tablespoon(s) Peeled and minced gingerroot
1/2 Cup(s) Sliced scallions
2 Teaspoon(s) Chili paste
1 1/2 Cup(s) Chicken stock
3 Tablespoon(s) Scotch
In a small bowl combine the pork lightly with 1 teaspoon of the
vinegar, 1 teaspoon sesame oil, and 1 teaspoon soy sauce and let the
mixture stand for 20 minutes. In a bowl let the bean threads soak in
warm water to cover for 15 minutes, drain them, and cut them into
3-inch lengths. Heat a wok or heavy skillet over high heat until it is
hot, add the vegetable oil, and heat until it is hot. Add the garlic
and gingerroot and stir-fry the mixture for 5 seconds. Add the pork
mixture and stir-fry it, breaking up the lumps, until it is no longer
pink. Add the scallions and the chili paste and stir-fry the mixture
for 10 seconds. Add the bean threads, combine the mixture well, and
add the stock, the Scotch, remaining 2 teaspoons vinegar, remaining
soy sauce, and salt and pepper to taste. Bring the liquid to a boil,
simmer the mixture, covered, for 5 minutes, and drizzle it with the
remaining 1 teaspoon sesame oil. Yield: 4 servings Recipe by: Cooking
Live Show #CL8982 Posted to MC-Recipe Digest V1 #845 by "Angele and
Jon Freeman" <> on Oct 14, 1997

Nutrition (calculated from recipe ingredients)
Calories: 1031
Calories From Fat: 347
Total Fat: 38.7g
Cholesterol: 200.8mg
Sodium: 5660.2mg
Potassium: 1932.1mg
Carbohydrates: 66.3g
Fiber: 6.9g
Sugar: 9g
Protein: 101.5g

Scale this recipe to Servings [?]