* Exported from MasterCook *

Ants Climbing Up A Tree

Recipe By : Chef Bruce Hanna
Serving Size : 6 Preparation Time :0:00
Categories : Pork Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Pork shoulder steak --
- boned, finely chopped,
- not ground
2 tb Light soy sauce
2 tb Chinese rice wine or dry sherry
1 ts Ginger -- grated
6 Scallions -- thinly sliced
1 c Cabbage or napa cabbage --
- finely chopped
1 oz Chinese dried mushrooms --
- soaked in water for 2 hours,
- drained, finely chopped,
- reserve the water
4 c Peanut oil -- for deep frying
4 oz Glass noodles (sai fun)
2 cl Garlic -- chopped
1 tb Hot bean sauce
1 pn Granulated sugar
Black pepper -- to taste
2 tb Corn starch -- dissolved in:
2 tb Water
1 tb Toasted sesame oil
2 Iceberg lettuce leaves --
- up to 3, per 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 tb 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 minutes more. 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 corn starch dissolved in 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.

Yield: 6 Servings

Recipe FROM: The Frugal Gourmet Cooks With Wine

Posted by: The Cookie Lady


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