Ants on a Tree

Name: Ants on a Tree
Ingredients: 3/4 pound ground pork; 2 teaspoons rice vinegar; 2 teaspoons soy sauce; 1 teaspoon Asian (toasted) sesame oil; 6 ounces bean-thread (cellophane) noodles*; 2 tablespoons vegetable oil; 1/2 cup thinly sliced scallion; 1 tablespoon minced garlic; 1 tablespoon minced peeled fresh gingerroot; 2 teaspoons Asian chili paste* or 1/2 teaspoon dried hot red pepper flakes; 1 1/2 cups chicken broth; 3 tablespoons Scotch; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1 teaspoon Asian (toasted) sesame oil; 3 tablespoons chopped fresh coriander, or to taste, if desired; *available at Asian markets.

18 ingredients

6 steps

Ingredients

3/4 pound ground pork
2 teaspoons rice vinegar
2 teaspoons soy sauce
1 teaspoon Asian (toasted) sesame oil
6 ounces bean-thread (cellophane) noodles*
2 tablespoons vegetable oil
1/2 cup thinly sliced scallion
1 tablespoon minced garlic
1 tablespoon minced peeled fresh gingerroot
2 teaspoons Asian chili paste* or 1/2 teaspoon dried hot red pepper flakes
1 1/2 cups chicken broth
3 tablespoons Scotch
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon Asian (toasted) sesame oil
3 tablespoons chopped fresh coriander, or to taste, if desired
*available at Asian markets.

Directions

1

In a small bowl combine the pork gently with the vinegar, the soy sauce, and the sesame oil and let it marinate at room temperature for 20 minutes.
2

In a bowl soak the noodles in warm water to cover for 15 minutes, drain them, and cut them into 3- to 4-inch lengths.
3

In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it just begins to smoke and in it stir-fry 1/4 cup of the scallion, the garlic, and the gingerroot for 30 seconds.
4

Add the pork and the chili paste and stir-fry the mixture, breaking up the lumps, until the meat is no longer pink.
5

Add the noodles, the broth, the Scotch, the soy sauce, the vinegar, and the sugar and simmer the mixture, stirring occasionally, for 3 to 5 minutes, or until the noodles have absorbed the liquid.
6

Transfer the mixture to a platter, drizzle it with the sesame oil, and sprinkle it with the coriander and the remaining 1/4 cup scallion.