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
Food historians have tracked the existence of recipes back into antiquity, at least as far back as early Egypt, and maybe even further. Interesting though that is, these, ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to academics is a collection of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As our culinary historical trip moves to more modern times there are two recipe books which appeared in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that is popular today, but instead descriptions of the types of meals served to the rich people of the period. Over the next few centuries, the wealthy families of the West competed to serve up the most extravagent meals, and consequentially chefs and their collection of recipes were at a premium. However, it was during the 1800s that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cooking books were in great demand, mostly as a result of better eduction, leisure time and having more disposable income. The introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Ants Climbing Up A Tree recipe.
