1 lb pork shoulder steak, boned and fine, ly chopped, not g
2 tbsp soy sauce, light
2 tbsp chinese rice wine or dry sherry
1 tsp ginger, grated
6 scallions, thinly sliced
1 cup finely chopped cabbage or napa (cel, ery cabbage)
1 oz chinese dried mushrooms, soaked in, water for 2 hour
1 drained and finely chopped (reserve, the water)
4 cup oil, peanut, for deep frying
1 package (4 ounce) glass noodles (sa, i fun)
2 garlic cloves, chopped
1 tbsp hot bean sauce
1 pinch sugar, granulated
1 pepper, black, to taste
2 tbsp cornstarch dissolved in 2 tablespoo, ns water
1 tbsp oil, sesame, toasted
Directions
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 By CHEF BRUCE HANNA
Servings: 6 servings
Ants Climbing Up A Tree Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beans; Beverage; Breakfast; Chinese
The History of Recipes
We can read the history of `recipes` far back into the distant past, at least as far as pharonic Egypt, and maybe even further. Interesting though that maybe, in the main part, these early records were just very simple pictorial recipes for preparing food.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a series of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, in Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, entrees and desserts, something we still use today. He also recounts how the cooks of his times used many spices, including a few that will be familiar to modern cooks like thyme, rue and parsley. Later on, there were two interesting books which were published in the 1300s ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of meals on the menus of the rich people of the time. Later on in the 1400s, people returning from the crusades brought us many foods and spices from the holy land, including spices such as rosemary and coriander. These new spices and herbs was responsible for an outbreak in recipe books, most of which are now in private cookery archives. By the advent of the twentieth century, cookery books are in high demand, as a result of better eduction, leisure time and being a little richer. The introduction of the TV gave us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Ants Climbing Up A Tree recipe.
