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 are able to trace the history of meal recipes back into history, certainly as far back as early Egypt, and potentially, even further back. However, mostly, these ancient cook books were just simple pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move on, there are two interesting books which were published in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these are unconnected to the indian food that we all know today, but instead accounts of the types of food prepared by the cooks of the rich people of the time. During the next few centuries, the wealthy families of the West competed with each other to serve the most extravagent meals, and as a consequence, the best chefs and their recipe collections were highly sought after. Even so, it wasn`t until the 19th century that fine cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes common in their social group. By the advent of the 20th century, cooking books were in high demand, mostly as a result of more people being able to read, people having increased leisure time and being a little richer. |
We hope you enjoy this Ants Climbing Up A Tree recipe.
