Ants On The Trees
|Cellophane noodles||2 Ounce|
|Ground pork||1⁄2 Pound|
|Dark soy sauce||1 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Peanut oil/Vegetable oil||3 Tablespoon (For Stir Frying)|
|Scallion stalks||2 , chopped|
|Bean sauce||4 Teaspoon (Hot)|
|Chicken broth||1 Cup (16 tbs)|
Soak cellophane noodles in warm water for 20 minutes.
Drain and cut into 4 inch long (10 cm) sections.
Marinate the ground pork with soy sauce, wine, and tapioca starch as listed above.
Heat 3 Tbs oil in wok; add the scallion and then the ground pork.
Stir fry until the meat separates.
Add the hot bean sauce and sugar; stir and mix well.
Add the cellophane noodles, stir and blend with the meat.
Pour in chicken broth and bring to a boil.
Cover and cook about 5 minutes until the broth is absorbed, stirring twice.